Creamy Broccoli Cheese Soup

Creamy Broccoli Cheese Soup

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*6 cups Broccoli Pieces or 2 bunches cut and florets broken into bite sizes pieces

*3 tablespoons Extra Light Olive Oil

*1/3 cup Butter

*1 medium Onion, diced small

*3 Cloves Garlic, minced or pressed

*1/4 teaspoon Garlic Powder

*1/4 teaspoon Onion Powder

*1/4 teaspoon White Pepper or to taste (Use Black Pepper if using Sharp Cheddar Cheese)

*1/2 cup All-purpose Flour

*3 cups Milk, 2 percent

*1 (12 ounce) can Evaporated Milk

*2 cups Chicken Stock

*2     1/2 cups Freshly Grated White Sharp Cheddar Cheese or Sharp Cheddar Cheese

*1/2 cup Parmesan Cheese

*Sea Salt, to taste

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Blanch the Broccoli. In a stock pot filled 3/4 full of water, bring the water to a boil on medium- high heat and add the broccoli prices and blanch for 6 minutes. Remove broccoli with a spider and plunge into ice cold water bath. When cooled drain and set aside.

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Sauté in olive oil the diced onions, on medium heat for 3 minutes, add the garlic and sauté 1 more minute. Then add Flour and turn off heat stir until combined (Rue) and slowly add the 2 cups of milk. Add the evaporated milk and chicken stock, stir until sauce thickens.

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Add the broccoli and simmer until broccoli is desired tenderness. Now mix in the white cheddar cheese and Parmesan cheese slowly, stir sauce until smooth and creamy.

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I like to ladle or carefully pour the soup into a crock pot to keep warm until ready to serve.

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Serve in bread bowls if desired, I purchased the pumpkin bread bowls (Lee’s Marketplace) but you can make our bread bowl recipe.

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See Bread Bowl Recipe

Enjoy!

Lindy

 

White Chicken Chili Crock Pot Style

White Chicken Chili Crock-Pot Style

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This recipe I would say is semi-Crock-Pot Style.

**In a crock pot with liner (liner optional) add the following ingredients:

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*1 box 48 ounce low-sodium Chicken Broth

*1 Cooked Rotisserie Chicken, cut into chunks (about 4 cups)

*1 medium Onion, diced

*3 Stalks Celery, diced

*1 Green Bell Pepper, chopped

*1 large Jalapeño, chopped seeds removed

*1 heaping tablespoon Bottled Minced Garlic

*1 can (7 ounce) Fire Roasted Green Chilies

*2 teaspoons Ground Cumin

*2 teaspoons Ground Coriander

*1 teaspoon dried Oregano

*1/4 teaspoon Cayenne Pepper, optional

*1/8 teaspoon Red Pepper Flakes

*1/2 teaspoon Ground White Pepper

*1 teaspoon Smoked Paprika

*Sea Salt to taste

**In a crock pot cook the above ingredients on low for 3-5 hours.

Then add the below ingredients just before serving:

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*1-2 Cans 15 ounce Cannellini (White Kidney Beans), drained

*1/2 cup Whipping Cream

*1/2 cup Sour Cream

*1 to 2 cups grated Monterey Jack or Pepper Jack Cheese, add to chili or save for topping

*Garnish with Chopped Parsley or Cilantro

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Stir just until cheese is melted and serve.

Also see Cast Iron Skillet Corn Bread

Enjoy!

Lindy