Soup of the Week

  If you're like me, I crave warm comfort foods when the weather turns cold, and soup was what the weather called for today.  I thought maybe I'd do a weekly post sharing some of my favorite winter soup recipes ~ at least until I run  out of my "tried and true" recipes. ~ Today I made Cream of Broccoli Soup.  

   There is nothing like a good bread to compliment any soup.  This bread is just an inexpensive Italian bread, but it is superb when toasted and smothered in butter.

This is one of my sets of fall dishes.  I don't have a full set because I got them at a church festival.  It was the last day and they were letting you fill a grocery bag with anything you wanted for only $2.  In this case, they gave me a box to fill and this set compliments perfectly a fall leaves pattern I already had.  

  Cream of Broccoli Soup

1/4 pound butter

1 cup flour

1 quart milk (you can use part half and half for extra richness)

1 onion chopped

broccoli (you can use as much as you'd like and either fresh or frozen will do)

2 - 3 chicken bouillon cubes

cheese ( I prefer a mixture of hot pepper cheese and sharp cheddar cheese)

salt & pepper to taste

Saute the chopped onion in the melted butter until golden, but not brown.  Make a white sauce by stirring in the flour and then slowly adding the milk.  Stir constantly over a low to medium heat.  You can add more milk if the consistency is too thick.  Add the crushed bouillon cubes.  Boil or steam the broccoli until just tender, but not cooked and then add to the white sauce.  Sprinkle with cheese if desired.  I usually shred an 8-ounce brick of cheese and add it while cooking the white sauce to give the soup more flavor, but this is a matter of preference.  You could also substitute other vegetables or seafood in place of the broccoli.  ~  Serves 5 to 6.

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Enjoy. 

Linking with
~
French Country Cottage for Feathered Nest Friday
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Common Ground for Be Inspired