[NFBofSC] Broccoli Cheese Soup Recipe

Tue Dec 22 10:58:03 UTC 2020

I would like to exchange recipes as well!

Lauran E. Martin
803-389-6569
lauranmartin1967 at icloud.com

> On Dec 21, 2020, at 12:42 PM, Mike and Jean via NFBofSC <nfbofsc at nfbnet.org> wrote:
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> 
> I would like that mike
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>  
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> From: NFBofSC <nfbofsc-bounces at nfbnet.org> On Behalf Of Steve Cook via NFBofSC
> Sent: Monday, December 21, 2020 6:53 AM
> To: 'NFB of South Carolina Mailing List' <nfbofsc at nfbnet.org>; alcofsc at googlegroups.com
> Cc: Steve Cook <cookcafe at sc.rr.com>
> Subject: [NFBofSC] Broccoli Cheese Soup Recipe
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> 
> How many people would be interested in starting a list to exchange recipes?
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> Broccoli Cheese Soup Recipe
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> This copycat Panera Broccoli Cheese Soup recipe is a quick lunch or easy dinner for chilly days
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> Course Dinner, Lunch
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> Cuisine American
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> Keyword broccoli cheese soup, broccoli cheese soup recipe, panera broccoli cheddar soup recipe
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> Prep Time 10 minutes
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> Cook Time 30 minutes
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> Total Time 40 minutes
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> Servings
> 
> – 6 people
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> Calories 336 kcal
> 
> Author Blair
> 
> Ingredients
> 
> list of 15 items
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> ¼ cup salted butter
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> ½ cup diced onion
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> ¼ cup all-purpose flour
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> 2 cups chicken broth
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> 8 ounces chopped fresh broccoli florets (about 4 cups) (or substitute with 4 cups of thawed, drained frozen broccoli florets)
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> 1 large carrot, peeled and coarsely grated
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> Pinch of sweet paprika
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> 1 teaspoon Dijon mustard
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> ¼ teaspoon hot sauce (optional)
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> 4 ounces Velveeta cheese, cubed
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> 1 cup (about 4 ounces) grated mild cheddar cheese
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> 2 cups half-and-half or heavy cream
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> Salt and pepper, to taste
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> Optional garnish: chopped fresh parsley
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> For serving: baguette
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> list end
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> Instructions
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> list of 5 items
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> 1. Melt butter in a large pot over medium heat. Add onion and cook, stirring regularly, until soft (about 5 minutes). Sprinkle flour over the onion and
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> cook, stirring constantly, for 1-2 minutes.
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> 2. Slowly whisk in the chicken broth until incorporated. Add broccoli and carrots. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the
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> broccoli is tender, stirring occasionally. Remove from heat.
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> 3. Season with salt, pepper and paprika.
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> 4. Use an immersion blender to puree a small portion of the soup, leaving plenty of visible broccoli florets and carrots in the soup for a little bit of
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> texture.
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> 5. Return soup to very low heat; whisk in the Dijon mustard, hot sauce (if using), Velveeta, cheddar, and half-and-half. Cook, stirring regularly, until
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> cheese is melted and soup is warmed through (about 5-7 more minutes). Do not boil. Ladle into individual bowls, garnish with fresh parsley, and serve with
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> warm, crusty baguette.
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> list end
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> Recipe Notes
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> • If you don’t have an immersion blender, you can puree about 1-2 cups of the soup in a regular blender and then return it to the pot with the rest of
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> the soup.
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> • For an even chunkier soup, don’t use an immersion blender at all and just leave the broccoli florets all whole.
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> • Fresh or frozen broccoli florets will work in this recipe. If using frozen broccoli, thaw and drain first.
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> • I prefer the way that the Velveeta melts into the soup and adds a thick, creamy texture. If you don’t want to use Velveeta, you can substitute with an
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> additional cup of cheddar cheese.
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> • Use a block of cheddar that you grate yourself — not a bag of pre-shredded cheese. The pre-shredded cheese will not melt as smoothly into the soup.
> 
> • Half-and-half or heavy cream give the soup the best rich and creamy texture. If you prefer, you can substitute with fat-free or low-fat half-and-half,
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> but the soup won’t be quite as thick.
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> • Do not boil the soup after you stir in the cream, or the soup may curdle.
> 
> Nutrition Facts
> 
> Broccoli Cheese Soup Recipe
> 
> Amount Per Serving (1 cup)
> 
> Calories 336 Calories from Fat 234
> 
> % Daily Value*
> 
> Fat 26g40%
> 
> Saturated Fat 16g100%
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> Cholesterol 78mg26%
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> Sodium 838mg36%
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> Potassium 423mg12%
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> Carbohydrates 15g5%
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> Fiber 2g8%
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> Sugar 4g4%
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> Protein 13g26%
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> Vitamin A 2830IU57%
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> Vitamin C 42mg51%
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> Calcium 360mg36%
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> Iron 1mg6%
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> * Percent Daily Values are based on a 2000 calorie diet.
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> From the seasoned mom
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> Love is what’s in the room with you at Christmas if you stop opening presents and listen!
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