Recipe | "Cream of Broccoli | An Easy Riff on an Old Classic" by Alice Rose

"I've made this soup a couple times now--my own variation on a classic. It was a hit with a friend, and I can't get enough of it. Makes a great lunch or dinner. I like to make a batch and eat it all week. Thought I would share it with the Network! Don't worry: It looks like a lot of ingredients, but almost all of them are things you have right in the pantry and fridge. Yum! Enjoy!" - Alice Rose

Directions: (See ingredient list for already cooked broccoli).

Start with a medium size quart pan on the stove, and turn on medium high heat. Pour in the olive oil, then the diced shallots. Cook until translucent. Add in the 1/2 stick of butter and melt it completely. Then, sprinkle in the all-purpose flour and mix together until it becomes the consistency of wall paper paste...allow it to bubble and cook for 1-2 minutes, whisking along the way. Stop when it appears light carmel in color. Next, pour in the chicken broth, vinegar, worcestershire sauce and can of chicken soup--bring to a boil, stirring along the way. Reduce to simmer.

Mix the remaining dry ingredients in a separate small bowl, and add into the sauce pan. Continue simmering for 3-4 minutes until the mixture thickens. Next, add in the swiss cheese cubes, and the Parmesan cheese--continue stirring over medium low heat until all cheese has melted. Lastly, incorporate the half and half. Place the hot, cooked broccoli in a blender, and pour warm mixture over--puree. That's it! Enjoy right then, or heat up again for later! Makes 2 large dinner bowls.

Wet Ingredients:
  • 1 T. olive oil
  • 1/2 stick of butter
  • 2 medium sized shallots diced
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 1/2 C. grated Parmesan cheese (From the green can)
  • 4 ounces (1/2 brick) swiss cheese (or any hard, mild white cheese you like) grated
  • 1 can cream of chicken soup (in the red and white wrapper, you know the one)
  • 2 T. Balsamic vinegar
  • dash of Worcestershire sauce
  • 1 large bundle of broccoli, cut into bite size chunks, already cooked (boil or steam in another pan for 5-7 min until tender)
Dry Ingredients:
  • 1/4 cup of all-purpose flour
  • 1/2 T. salt
  • 1/2 T. pepper (I like my pepper; reduce for your own taste)
  • 1/4 tsp. white pepper (optional)
  • 1/2 T. garlic powder
  • pinch of nutmeg
  • pinch of cayenne (or more to taste)
  • 1 T. dried parsley

Thank you for viewing this page

WWN's Free Community Newsletter relies on the help of its readers and advertisers to cover overhead costs that enable the WWN to exist. We need your help to continue! Thank you!
You do NOT need a PayPal Account. Use Square

Currently Trending in the Network

Copyright © 2011-2019. All Rights Reserved. Wonderful Women's Network, LLC. Your Community Newsletter Magazine. Committed to news, events, businesses and stories of Rockport-Fulton and Texas Coastal Bend Region. Duplication of content on this site without permission is prohibited by law. Information on this site is time sensitive and for general/entertainment purposes only. Opinion pieces/submitted articles and comments are the thoughts of the author and do not necessarily represent those of the WWN. Paid advertising through the WWN is not available to other general information publications. Always consult a licensed physician before taking medical or health advice. The WWN does not endorse any political party or candidate.