Good afternoon, everyone! I’m so sorry for my recent absence. It’s been extremely busy for us in the Champagne household. I’ve been helping family move, reading through submissions, dealing with teacher meetings, school concerts, shopping trips, colds, the list could go on.
Luckily, all of the colds and flus have forced me to practice making soup! I believe I’ve perfected the Broccoli-Cheese. This recipe requires a strong blender; I’ve got a Viamix.
These measurements all depend on how much soup you wish to make. I have a family of 6, so I often make two full batches, and we always have leftovers.
– 1 head of broccoli
– 2 cups chunked cheese (I use marbled cheddar)
– 1 tsp powdered chicken bouillon base
– Sprinkle of seasoning salt and pepper (to taste)
– 2 cups milk
– 1 cup water
(The milk and water portions depend on how thick or watery you want your soup, in addition to what can fit in your blender)
- Chop broccoli and put in steamer.
2. Chop cheese into chunks (whichever manageable size is recommended for your blender).
3. Add cheese chunks and spices to blender.
4. Remove broccoli from steamer (once softened) and put it in blender.
5. Add milk and water to blender.
6. Blend at full power. With the Vitamix blender, leave it running for 7 minutes. The Vitamix blender heats the soup for you, so once the time is up, your soup will be hot enough to pour directly into bowls. If your blender doesn’t do this, then blend to your preferred consistency and heat in a pot on the stove.
7. Serve. I like to grate some extra cheese and put it on top of the soup.
This soup is a hit with our family. The kids like to put Saltine crackers in it (like they do tomato soup). If you have no Saltines, the goldfish crackers work well, also.
Thank you so much for reading! I hope you all have a lovely holiday season! Happy Tuesday!