30 Minute Broccoli Cheddar Soup

1/2 stick (4 TBS) butter

1/2 medium onion, diced

2-3 cloves garlic, diced

4 TBS AP flour

2 cups chicken stock

1 tsp salt

1/2 tsp pepper

3 cups broccoli florets (or 1 large head, cut into small pieces)

1 large carrot - grated, julienned, or finely chopped

2 cups half & half - or whole milk, or cream

2 cups grated cheddar cheese (mild, medium, or sharp)

In a large pot, melt butter over medium-high heat.

Add onion and cook 3-4 minutes until softened.

Add garlic and saute for another minute.

Add flour and whisk for 1 - 2 minutes or until flour begins to turn golden.

Pour in chicken stock, broccoli, carrots, and seasoning.

Bring to a boil and simmer for 15 minutes or until broccoli and carrots are cooked through.

Stir in half & half and cheddar cheese, and simmer for another minute or so until soup is thickened and cheese is melted and smooth.

Taste and adjust seasoning if needed.

**May be served in a bread bowl.

Broccoli Cheddar Soup

(Cook or steam broccoli - about 1 pound - until tender) 

5 TBS Butter

1 medium yellow onion, diced small (about 1 cup)

1/3 cup flour

1 1/2 cups whole milk

2 cups chicken broth or stock

1 1/2 cups heavy cream

4 cups broccoli florets, cooked until tender, cut into small pieces (I also use the tender part of the stocks)

1/3 cup grated carrots (or small diced or pre-cut matchsticks)

1 tsp salt

1/2 tsp sugar

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground mustard

8 oz grated cheddar cheese (about 2 cups)

Melt butter over medium heat

Add diced onion and cook until soft - about 5 minutes

Sprinkle flour over onions and butter and whisk until smooth.

Slowly add milk to the mixture and whisk until combined and thickened.

Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, pepper, onion and garlic powders, and mustard.  Whisk until combined.

Carefully bring to a boil over medium/high heat while stirring often, and cook until thickened.

Transfer about 1/2 - 3/4 of the soup to a blender (in batches if  necessary) and blend to desired consistency.  

Return to soup pot with unblended soup, and add cheese.

Over low heat, stir in grated cheese.  Test for seasoning and add salt if necessary.

Thin with chicken stock or milk if needed.

Makes about 6 cups

Loaded Broccoli Cauliflower Salad

Ingredients

Dressing|:
• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/4 cup clover honey
• 2 Tablespoons red wine vinegar
• 1 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
Salad:
• 4 cups small broccoli florets, diced
• 4 cups small cauliflower florets, diced
• 12 slices thick cut bacon, cooked and diced
• 8 ounces Colby Jack cheese, small cubed
• 1/2 medium red onion, chopped and rinsed

Instructions

1. Whisk all dressing ingredients together in a medium sized mixing bowl.
2. Cover and chill.
3. In a large salad bowl, toss all salad ingredients.
4. Pour dressing over salad and toss to evenly coat.
5. Top with additional bacon and serve immediately.
6. ENJOY!

Quick Chicken Broccoli (and Vegetable Rice VARIATION) Casserole

2 cups cooked, diced chicken

4 cups fresh or frozen broccoli cuts

1 can cream of chicken soup

3/4 cup mayonnaise

1 tsp lemon juice

1 cup shredded cheese

Bread crumbs or crushed potato chips for topping (optional)

Cook broccoli until just crisp-tender.

Place in bottom of a 13" X 9" casserole dish.

Evenly scatter diced chicken on top of broccoli layer.

Mix together soup, mayo, and lemon juice...

Pour over layers.

Top with cheese (and crumbs, if desired)

Bake at 350° 35 - 45 minutes until hot and bubbly.

Variation:

2 cups cooked rice (Minute or regular)
12 - 16 oz. frozen California Medley vegetables, thawed, but not cooked
(I use the Aldi steamable brand - veg pieces are a smaller size)
2 cups cooked, diced chicken
1 can cream of chicken soup
3/4 cup mayonnaise
1 tsp lemon juice
1 cup shredded cheese

Place cooked rice in bottom of an 8" X 8" casserole dish.
Layer vegetables evenly on top.
Layer chicken on top of vegetables.
Mix together soup, mayo, and lemon juice.
Pour evenly over layers.
Top with cheese.
Bake at 350° 35 - 45 minutes until hot and bubbly.

Broccoli Salad

From Mary Purbaugh

2 lbs fresh broccoli florets, chopped fine
1/3 cup diced red onion
1 cup golden raisins
1/2 cup REAL bacon bits
1 cup salted sunflower kernels
Toss all ingredients together and drizzle with dressing.

Dressing:
1/4 cup red wine vinegar
2 cups mayonnaise
1/2 cup granulated sugar
Mix together and pour over broccoli mixture.

Makes about 15 servings