I really wanted to publish an “Ice Cream Sunday” post today. I have the best ice cream waiting on deck… But then I saw this:
And realized that most of y’all probably aren’t clamoring for ice cream. See that bright red spot at the the bottom right? That’s me. 😦 I love winter and cold weather, so I would happily trade places with 95% of the country…
So, the ice cream recipe waits and on we go to something that is a little more consistent with the 95%!
I had two little girls with colds last weekend and the weather (very, very briefly) got a little chilly, so I made them soup for dinner. While they love broccoli (yes, truly love, with no sauce, butter, cheese, etc. – it is a gift, I know), I wasn’t sure how they would feel about it in soup. I decided to up the novelty factor for them and put the soup in halves of hallowed out bread rounds. It worked! They loved this soup (and I did too). I realize it is a caloric splurge, but when you’re sick, comfort is key. It is creamy, rich and hearty. The Swiss cheese adds a nice subtle flavor and the broccoli is the star.
I got this recipe from the Los Angeles Times (in 1997!). It is from a restaurant in Lomita, California called Hot ‘N’ Tot. Never been there or heard of it, but clipped the recipe because it sounded good. It is.
Hot ‘N’ Tot’s Cream of Broccoli Soup
Yield: 8 cups
2/3 cup butter
2/3 cup flour
7 cups milk
3 cups chopped broccoli florets
1 ounce Swiss cheese, shredded
2 Tbsp. chicken stock base
Pinch white pepper
1. Melt butter in medium-sized saucepan over medium heat. Remove from heat and whisk in flour.
2. Return to medium-low heat and cook, 1 to 2 minutes. Add milk slowly, whisking until smooth.
3. Bring to boil over medium heat and cook, whisking continuously, 1 minute.
4. Reduce heat to low and simmer, stirring occasionally, until soup thickens, about 5 minutes.
5. Add broccoli, Swiss cheese, chicken base, and white pepper. Simmer 20 minutes.
Nutritional Information (Sorry in advance…) Per serving: 303 calories; 954 mg sodium; 60 mg cholesterol; 20 grams fat; 20 grams carbohydrates; 10 grams protein; 0.39 gram fiber.