broccoli cheese soup

2017-01-17

I like broccoli. I like cheese. I like milk. Together they make a very good soup; and there are many variations on the theme. I like these milk soups a bit more liquid than shown in the picture. If you prefer them thicker, reduce the amount of milk or add flour or oil dough to thicken more.

This delicious milk-based soup brings out the broccoli flavor stronger than the better known cheddar broccoli soup where the sharp cheddar flavor is more dominant. Adding the cheese and blending the broccoli thickens this soup already without flour. Oil dough can thicken it even more.

This is very similar to broccoli cheddar soup, but with a milder flavor than sharp cheddar. Use gooey melting cheeses that won't readily separate when heated.

INGREDIENTS

This is what you need for 4 servings:

2 cups broccoli florets
3 cups milk
4-8 oz. of a gooey mild-tasting melting cheese, chopped small e.g. Mozzarella, Chihuahua, quesadilla, asadero ...
S&P
optional: oil dough for further thickening
nutmeg

Pic1: broccoli cheese soup

Directions

Bring the milk to a boil over medium heat.
Stir to prevent burning and boiling over.
Add the broccoli florets.
Reduce heat and simmer 10-15 minutes. Stir frequently.
Puree part or all of the broccoli with a stick blender.
Add S&P and optionally nutmeg to taste
Stir in the cheese.
This will thicken the soup further and if you use enough of it, will also make it stringy.
If the soup is still too thin, stir in oil dough ½ tsp. at a time to thicken more.
Simmer 5 more minutes after you have reached the desired thickness.
Serve and enjoy.

Another day...

2017-11-08

This one is not as thick.

Pic2: al done
Pic3: served ...
Pic4: ... with crackers

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org