It's that time again - let's list our favorite soups. Here are mine:

Diann, I made this soup tonight!

Made your Cream of Broccoli soup. Used Havarti with Dill for the cheese and, like you, I like broccoli chunks in my soup. So, since I used skimmed milk instead of "real" milk or cream, I added some instant "real" potato flakes to thicken up the soup. It was divine. Thanks again.

 
I had to print this out for 3 co-workers today for their leftover turkey. I made it for work a few

months ago, and they all really liked it. something different.

 
You are welcome, I do love the idea of potato flakes, this is a switch but... Can I have your

recipe that you made from my recipe?!! Actually, Angie I'm serious, the potato flakes and havarti cheese has me very intrigued.

 
Here it is.

2 T unsalted butter
1 onion, chopped
1 garlic clove, minced
1 stalk celery, chopped
1 32 oz. carton Imagine Organic Low-Sodium Chicken Broth (only 95 mg sodium per cup)
4 c chopped broccoli
3 T unsalted butter
3 T ap flour
2 c skim milk
freshly ground black pepper to taste
3/4 to 1 c Havarti with Dill cheese, grated
Idahoan instant potato flakes from "real potatoes"
(These only have 45 mg sodium per cup of flakes)

The basic steps are yours, except after everything has been added, I started with about 1/4 c potato flakes stirred in. Then based on the consistency I was looking for, I added probably another 1/4 cup. This added a mild potato flavor, but I think it complimented the broccoli and dill. It wasn't over-powering by any means. When I buy the Havarti with Dill cheese, I look for the package which looks like it has more dill than the others. The one I used yesterday looked like dill with a little Havarti mixed in... wish I could find it like that everytime! Today, when reheating the soup, it had a very smooth, thickened texture. Yum.

 
You must log in or register to reply here.
Back
Top