Dear Readers of the Greater Rochester area,
When Jeannette was a kid growing up in Webster, many times money was tight due to only one parent working. While the other parent was home on a union strike. When Jeannette’s dad was home on strike, he use to take over the cooking detail. Many times leftover meats and vegetables were turned into the most delicious soups, that were either served with fresh baked bread or side salads. Jeannette’s dad made the best split pea soup, and chicken and turkey noodle soups. Her dad always had a way of taking the most ordinary ingredients and turning them into a most delicious medley of flavors in his soups. She would always ask him what was in the soup, and he would always answer a pinch of this and a dash of that. Well, Jeannette has learned from the best and today she’s going to show you how to turn leftover broccoli into a gluten free cheesy cream of broccoli soup to serve on those cool, rainy fall nights. So if you’re ready? Let’s begin.
Here is a list of supplies you will need:
A very large soup pot
A sharp knife and a cutting board
Measuring cups and measuring spoons
A big spoon to stir with
Here is a list of ingredients you will need:
10-16 oz. of cooked broccoli
1 onion chopped
2 tablespoons of spray butter or regular butter if you prefer
1-2 tablespoons of potato starch
2 cups of Wegmans gluten free culinary chicken stock
1 quart of fat free half and half
1-2 cups low fat sharp cheddar cheese
In your very large soup pot, place the spray butter and the chopped onion. Cook until the onion is tender. When the onion is cooked, add enough potato starch to make a thick paste. Now slowly add your chicken stock to the paste, stirring constantly, so there are no lumps. Now bring the mixture to a boil. Gently boil till the mixture thickens. After the mixture thickens, turn down to simmer and add your quart of half and half. While your mixture is on simmer add your cheese and stir until the cheese is well blended into the mixture. Now you can add the last ingredient, which is the broccoli. Stir until everything is well mixed. Serve the soup now when it is hot or you can reheat at a later time. Any soup that is left over can be frozen and saved for a later date. Also if anyone has leftover chicken, that can also be thrown into this soup to make a cheesy chicken broccoli soup. Jeannette’s kids always liked this soup recipe for those cold, rainy fall nights when they would come home from school, and smell the soup cooking when they walked in the door. Popular sides for this soup would be fresh baked gluten free bread or a side salad. Jeannette hopes that you will also like this recipe. She would also love to hear from you. So if you have any comments, questions or suggestions, she can be reached at: [email protected] Until then, stay healthy, eat right. And remember that if you can read you can cook.