Easy Broccoli Cheese Soup

What goes better with fresh bread than soup?  I bought one of those large packages of cut broccoli florets at Costco last week.  Not sure what I was thinking, buying 3 lbs of broccoli for two adults and two picky preschoolers!  What to do with all of that broccoli? Make some creamy, cheese broccoli soup, of course!

Here’s what you need:

  •  1 small onion, chopped fine
  • 2 stalks of celery, chopped fine
  • 1/4 cup of butter
  • 1/4 cup of all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1 cup chicken broth
  • 2 1/2 cups whole milk
  • 3 cups broccoli florets
  • 2 cups shredded cheese

This is very simple to put together:

1.Begin by steaming the broccoli until just tender, do not over cook. Drain and chop into small pieces.

2.In a large pot saute the onion and celery in the butter over medium heat until translucent.

3.Add the flour, salt and white pepper. Cook until slightly browned, about 3 minutes.

4. Add chicken broth and milk. Turn up the heat to medium-high and bring to a low boil, stirring frequently.

5. Reduce heat and add the chopped cooked broccoli and cheese.

6. Stir for a few minutes, until heated through.

Makes 4-6 servings as a main dish.  I really enjoyed this soup.  It was easy and I had everything I needed in the house already to make it. I’m planning a soup luncheon for Audrey’s birthday party, and this will be on the menu!

Advertisements

Amazing Comfort Food: Chicken Stew With Biscuits

I was looking for something special to make this week.  For inspiration I visited the Barefoot Contessa page on Food Network to browse recipes by Ina Garten. Among the most popular recipes featured was her “Chicken Stew with Biscuits”.  I had nearly everything needed on hand, just had to get some frozen peas and fresh parsley.

Oh my gosh! This is one of the most delicious things I’ve ever eaten. The dish is a little time-consuming to make, but it is well worth the time and effort.

My dish doesn't look as perfect as the photo on Food Network, but hey, this is real life cooking!

To make it, you will roast six chicken breasts, bone-in and skin on.  That takes a good bit of prep time to cook, cool and dice up the chicken. Then you make the stew base of onions, butter, flour, stock, cream. Into that goes the chicken, carrots, peas and pearl onions.  Lastly, you make a baking powder biscuit dough with fresh parsley mixed in.

Enough for a large family (8 large servings).

The recipe makes enough for a large pan 10″x13″, but I don’t have one quite that big, so I ended up with two dishes.  It’s certainly high in flavor (and calories) but wasn’t too salty. The flavor is like a rich chicken pot pie.  It’s such a wonderful cold weather dish. A perfect way to celebrate the beginning of autumn.