So on my Facebook page there have been a few requests for a recipe that we made a few nights back. Not wanting to deprive anyone of one of the best soups I have decided to add it to the recipe archives. This is not a family recipe on either side. Oddly enough we got it from our local health and wellness center but it doesn’t seem to be on the especially healthy side.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 large potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 14-oz cans broth, chicken or vegetable
- 8 oz broccoli crowns, cut in 1-inch pieces
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/8 teaspoon salt
- Heat oil in large saucepan over medium-high heat.
- Add onion, carrot, and celery; cook, stirring, for 2 minutes.
- Stir in flour, dry mustard and cayenne.
- Cook, stirring often, for 2 minutes.
- Add broth and broccoli stems and bring to a boil.
- Cover and reduce heat to medium.
- Simmer, stirring occasionally, for 10 minutes.
- Stir in florets and simmer, covered until the broccoli is tender. About 10 minutes.
- Transfer 2 cups of the chowder to a bowl and mash then return to the pan.
- When making ahead stop here and freeze for up to 2 months.
- Stir in Cheddar cheese and sour cream.
- Cook over medium heat, stirring, until the cheese is melted and the chowder is heated through.
- Season with salt.
Be sure to use all components possible. It really does make a huge difference if you leave the potatoes or cheese etc. out.