Broccoli Cheddar Soup
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I have lots of broccoli. I have lots of cheddar. I have almost half a gallon of whole milk that needs to be consumed. Mr wtg likes broccoli cheddar soup.
Anybody got a great recipe?
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Cozy Cook recipes are always great!
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An excellent possibility. Looks a lot like the Panera broccoli cheddar soup, down to the shredded
. And I actually do have half-and-half, too.Am baking sourdough tomorrow, so may give this recipe a whirl!
Thanks @Steve-Miller !
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aum么nier
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@wtg I鈥檝e been meaning to try this lighter version, less cheesy because I don鈥檛 want cheese sauce! Smitten Kitchen Broccoli Cheddar Soup
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We tried the Cozy Kitchen recipe and Mr wtg has pronounced it a winner and even better than his (former) favorite from Panera. I ended up making half a recipe.
I think the Smitten Kitchen recipe is actually quite similar in terms of proportions. Maybe a tad less butter and flour and a little more liquid, which might make it less thick. Though I have to say the CK version was not absurdly thick.
I would definitely stick with fresh broccoli. You can really taste the difference.
This will be an ongoing experiment in the wtg house. Not sure whether to try the SK recipe first, or to stick with CK and change up the cheese. This time around we used a Cabot cheddar that was a limited edition/special reserve/whatever. Excellent cheese all around, but not something that's stocked all the time at Costco.
Or we could use the same cheese and try the SK recipe. I do like the little additions of the seasonings in the CK recipe: mustard powder, hot sauce, Worcestershire sauce, and nutmeg. You don't really taste any of those ingredients but I think they add "something" to the overall flavor.
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Still working our way through our supply of broccoli, cheddar cheese, and milk. Today's experiment is the Broccoli, Cheddar, and Wild Rice casserole from the Smitten Kitchen.
https://smittenkitchen.com/2014/03/broccoli-cheddar-and-wild-rice-casserole/
Bonus for using this recipe meant I could use some of the wild rice blend I posted about a while back. Love the rice blend, but the red rice in it does make everything turn a bit muddy pink.
I cut back on the 8 ounces of cheese specified in the SK recipe. Most of it is supposed to go on the top rather than in the cheese sauce. Instead I sprinkled some buttered panko bread crumbs on top with a more modest amount of cheese.
