Again, mostly for a co-worker of shmoo’s, but feel free to take/use/etc.
3 cups Fresh Broccoli, chopped
1 1/2 cups water
4tbs flour (mix and dissolved in 1/4 water)
2 cups milk
1-2 tbs butter
1-2 cups Grated Cheddar Cheese
1 tsp Paprika
1 tsp Garlic Powder
Salt and Pepper to taste.
In a big pot…
Combine water and broccoli. Bring to a boil, reduce heat to low/medium and cover. Cook for about 15 minutes.
While that’s going, in a small bowl, add flour/water mixture milk and stir.
After the 15 minutes is up, pour the flour/water/milk into the pot along with adding the butter and the grated cheese.
Add the Paprika, Garlic Powder, Salt and Pepper now also. I generally go heavy on the Pepper and very light on the salt.
Cook on low/medlow about 10 minutes til the cheese is all melted and soup thickens.
Continue to simmer until ready to eat, but do not allow to boil.
And that’s pretty much it.
Notes:
The first time I made it, I accidentally did double the amount of cheese that I should have, and it was VERY VERY cheesy, but still quite good. I’ve toned it back a bit since then. I’ve also sauteed onions and added those in, and imagine leeks, small bits of potato, and cauliflower would go just as well. Depends on how fancy you want to get. Speaking of fancy, I’ve subbed half my milk with Half n Half also, and that’s quite good as well. It adds a good bit of richness to the soup overall.
Our favorite cheese to use for this is a smoked cheddar from Sweetvalley Farms in Tennessee, but any good cheddar you love will do. You could always use regular cheddar and add a bit of liquid smoke if you wanted a smokey cheese taste. Generally when I make this I do it in double batches, as it’s a nice comfort food type of meal, and when I had to go to Canada for a week last month, it kept shmoo in meals quite easily. I haven’t tested yet to see how well it freezes, but probably will next time I make it.
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