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Ellen’s Kitchen & Garden

Cream of broccoli and cheddar soup warms things

Posted Wednesday,
December 26, 2018
2 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

This a hearty, stick-to-your-ribs soup provides the perfect antidote to a cold winter day. Relatively quick to make, it would qualify as a comfort food.

I like making soups because they’re easy to make and hard to mess up. Often the ingredients don’t need to be exact. For instance, if you like thicker soups, use less broth and, for thinner soups, add more. I like them thicker, so I add more of the main ingredient — broccoli and cheese in this case.

To make this soup into a meal, serve with a sandwich or salad. Another option would be to serve in a cup (as pictured) as an appetizer.

Cream of Broccoli and Cheddar Soup

1/3 cup unsalted butter
1 medium onion, finely chopped
1 stalk celery, diced
½ teaspoon thyme
1/3 cup gluten-free flour
2 cups milk
2 ½ cups chicken stock
1 1/2 cups coarsely chopped broccoli florets
3 cups shredded sharp white Cheddar cheese
Salt and ground black pepper to taste

Melt butter in a 3½-quart saucepan over medium heat. Add the onion and celery and sauté until soft and translucent, about 5 to 7 minutes. Sprinkle in the thyme.

Lower temperature to medium low and whisk in flour, cooking until it starts to thicken. Gradually whisk in the milk, one-quarter of a cup at a time, forming a roux and whisking constantly. Add the chicken stock and simmer until mixture thickens — maybe 15 minutes.

Add the broccoli and simmer until tender, another 15 minutes. Add the cheddar cheese and stir until the cheese melts. Season with salt and pepper to taste and garnish with broccoli florets.

> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free
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NellBuckelew · January 10, 2019 at 10:53 pm
Informative read it was.
Bonnie C. · December 26, 2018 at 6:35 pm
While I understand that Ms. Emerson lives "gluten-free", do ALL the recipes she posts have to be that way? Posting recipes for the entire public is different from publishing a gluten-free cookbook catering to a partial segment. If there was a dedicated food section in the paper & gluten-free was just a part of it, I could see these, but while many of the recipes sound good, not all of us are into gluten-free flour, xanthan gum, & all the other gluten-free niceties. Just would be nice to see a recipe for non-gluten-free folks (I can't believe I actually have to say that - lol!) once in awhile.
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