Because it’s typical fall weather and the nesting instinct is setting in . . .
Because we love the aromas wafting from the motorhome when we return home after a day of exploring . . .
Because I want to share a couple of home made soup recipes that were a big hit . . .
Broccoli Cheddar Soup
Prep Time 20 Minutes
Cook Time 20 Minutes
Soup so thick it sticks to a spoon. Tastes like liquefied Broccoli and Cheese. This recipe makes 2 liters of soup. Enough for a big hungry family.
2 Tablespoons Salted Butter
2 Tablespoons Finely Chopped Onion
2 Tablespoons Flour
2 cups Beef Broth Or Bouillon
3 cups Whole Milk
1 cup Heavy Cream (I used 1/2 and 1/2)
1-½ cup Extra Sharp White Cheddar Shredded
1-½ cup Extra Sharp Yellow Cheddar Shredded
4 cups Steamed Broccoli Pulsed Into A Meal
Melt butter in a large stock pot. Add onion and cook slowly until limp. Stir in flour and cook for 3 minutes, stirring. Slowly add the stock, milk and cream, alternating until all are combined. Heat to boiling, stirring frequently. Stir in the cheese and broccoli (see note below). Keep stirring until the cheese is completely melted. Add salt and pepper to taste.
The longer this soup sits, the thicker it gets, until you end up with a soup that won’t fall off a spoon.
Note: To prepare the broccoli, steam until tender and pulse in a food processor until you get a meal-like consistency. We prefer larger pieces of broccoli so all I did was steam it in the microwave and then chopped into bite size pieces. I like the microwaveable steam bags for vegetables since we prefer them al dente (firm to the bite) and not mushy.
I love to read cook books and try different recipes. I don’t always follow them precisely but It’s always fun to try different variations.
The following soup recipe is one I found in Woman’s World magazine last month and couldn’t wait to try it. I was glad I did – it was a real hit with the Cowboy who really likes cabbage in home made soups.
In large pot over medium heat, cook 1/2 lb. ground beef, stirring occasionally, until browned, 4-5 minutes. Add 8 cups chopped cabbage (about 1 lb.). 1 can (28 oz.) tomatoes (chopped), 3-1/2 cups water, 1 onion, 1 green pepper & 2 ribs of celery (all chopped). 1 can of butter beans, rinsed & drained, 4 beef bouillon cubes, 1/2 tsp. garlic powder and 1/4 tsp. pepper.
Over medium-high heat, bring to boil. Reduce heat to low; cover and summer until cabbage is very tender and soup is flavorful. 1 hour.
This is not only economical, it makes a ton and of course it tastes better the day after its made plus you can freeze leftovers for another day.
So since we’re on the topic of food – The Cowboy is in the kitchen tonight preparing one of his “famous 4” high lo-cal to-die-for pizzas”.
I LOVE a man in the kitchen!