Full of cheesy broccoli goodness, this soup will make you feel all kinds of cozy on a cold winter’s day.
For the first time in a very long time, there was a snow day here and schools were closed. That not to say that it hasn’t snowed here for awhile, because it definitely has. In fact, the amount of snow we actually got on Monday’s snow day was pretty small compared to the amount we had on Wednesday and Thursday. It was just that Monday was predicted to be so much snowier.
Despite so many people around here who hate the snow, I love it. Growing up in the Portland area, any kind of snow meant that schools were closed. Because they really don’t have any snow plows, and because driving in the snow was out of the norm for most people, the majority of people would just stay home. At our house we would play games, watch movies, and make yummy food.
Often my mom would make some sort of warm cozy dinner on snow days. A roast that would permeate the house with its delicious scent, a lasagna that would warm you up head to toe, or a soup with some homemade bread to make you feel all kinds of cozy on a cold winter’s day.
I love this soup for so much reasons. For one, it’s pretty quick to throw together. It’s also smooth and warming head to toe. Plus, who doesn’t love broccoli and cheese when they are together? This is the recipe my mom used growing up, and I have never found a recipe I like better. It has the best flavor, texture, and it’s easy to make. On snowy days, or on any other day, this delicious soup really brings back all the comforts of home.
*From Christmas Recipes from the Lion House cookbook)
1½ lbs. fresh broccoli or 2 10-ounce packages frozen chopped broccoli
3 tablespoons butter
¼ cup onion, chopped
3 tablespoons flour
2 cups chicken broth (or 2 C. water and 2 tbs. chicken base)
2 cup light cream
1 teaspoon salt
¼ teaspoon nutmeg
1 cup cheddar cheese, grated
Wash and chop broccoli. Cook in small amount of salted water till tender. Melt butter in heavy sauce pan.
Add onion and cook till clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook till thickened.
Add salt, nutmeg, and cooked broccoli. Just before serving, stir in cheese.
Serves 6
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