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

 

Pasta Bar

Pasta Bar

I’m finally putting up our Pasta Bar we had at our Halloween Dinner Party, but it is a fun dinner party idea for any occasion.

Also See Spooky Halloween Party Menu

Pasta Bar

Toppings:

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*Pastas and Sauces, listed below with recipes

*Parmesan Cheese

*Sliced Green Onions

*Chopped Bacon

*Chicken

*Sautéed Mushrooms

*Artichoke Hearts

*Canned Shrimp

*Cooked Spinach
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Pastas

*Linguine Noodles, Cook as directed on box/package and add 1 teaspoon Black Food Paste to the water when it comes to a boil and add uncooked linguine noodles.

*Three Cheese Tri-Colored Tortellini, Frozen and cooked to directions on package

*Mini Pene Pasta, cooked according to directions on box

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Alfredo Sauce:

*1/2 cup Butter
*2 ounces Cream Cheese
*1 1/2 cups Whipping Cream
*2 teaspoons Garlic Powder
*1/2 teaspoon Fresh Minced Garlic
*Freshly Ground Sea Salt and Black Pepper, to taste
*1/2 teaspoon dried Oregano
*2/3 cup Grated Parmesan Cheese
*Milk, if needed

Melt the butter in a sauce pan on medium heat, add garlic and Sauté for about 1 minute. Whisk in cream cheese and cream just until combined and turn down to heat to low and simmer. Then add:   Garlic powder, oregano, parmesan cheese, salt and pepper to taste. Simmer just until sauce thickens adding a little milk if needed. Serve

Note:  To keep sauce warm pour into small crock pot set on warm only.

 

 

Pasta Bar

Favorite Tomato Pasta Sauce OR

Italian Tomato Sauce for Pasta

*1 cup Olive Oil
*1/2 pound Onions, chopped fine about 3 medium)
*1/2 pound (1/2 pound bag small carrots) Carrots, chopped fine
*1/2 pound Celery, chopped fine
*6 pounds Whole Tomatoes, canned (1 #10 can) or fresh, skins and seeds removed (we used Roma Tomatoes)
*2 Cloves Garlic, minced
*1 ounce Salt
*1 tablespoon Sugar

Heat the Olive Oil in a stock pot. Add onions, carrots and celery just until heated through not letting the onions caramelize. Then add the remaining ingredients and let simmer for 1-3 hours until desired thickness.

Place pot in an ice water bath to cool and then use a food meal or Immersion blender until smooth. Freeze in Ziploc bags, size bags of your choice and/or make the following lasagna rolls.

Italian Tomato Sauce recipe adapted from Wayne Gisslen Professional Cooking

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Cooked chicken breast cut into chunks or a purchased cooked rotisserie chicken and cut into chunks.

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See Breadstick Bones for recipe.

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Enjoy!

Lindy