Ever the pedant, I answered: “But that’s a different recipe!”
Of course, there are many recipes for broccoli-cheese soups. This one just happens to be my favorite. All of which started me thinking about the many guises in which cheese soups come. Over the next four days, I’ll be featuring four different cheese soups, starting with today’s cheddar-broccoli version, tomorrow’s with blue cheese, another with beer, and one with vegetables.
“Potage?” Dating to 16th C. French usage, the word describes any thick soup. I should know: I was around when they coined it, Dollinks. Young, I ain’t. The photo accompanying this blog was taken during the last of the Boer Wars.
3 c. broccoli pieces, including florets and finely chopped stems
3 tbsp. butter or margarine
¼ c. finely chopped onion
2 tbsp. chicken bouillon powder or 1 tbsp. bouillon concentrate
3 tbsp. all-purpose flour
½ tsp. paprika
½ tsp. powdered mustard
2 c. milk, whole or 2% milk fat
2 c. water (see Note)
2 c. grated cheddar cheese
½ tsp. salt
Extra grated cheddar, as garnish
Cook broccoli in lightly salted boiling water until tender. Drain and set aside.
In large saucepan over medium heat, melt butter or margarine. Add onion, frying until soft and translucent. If using bouillon powder, combine with flour, paprika, and powdered mustard, blending with softened onion mixture. If using bouillon concentrate, stir into softened onion mixture before adding well combined dry ingredients.
Gradually add milk and water to onion-flour mixture in saucepan, stirring until mixture simmers and thickens. Remove from heat.
Add cheese, stirring until melted. Add cooked broccoli and salt to saucepan. Reheat to serving temperature, but do not boil. Ladle into bowls, garnishing with additional cheese. Serves 6.
Note: If you prefer, substitute 4 c. skim milk for the whole milk and water in this recipe.
Tomorrow: Danish Blue Cheese Soup.