I was pretty excited last week when my husband asked me to make him broccoli cheddar soup. It was a first for me and I couldn't wait to try it out. Unfortunately I let it get a little too hot and it curdled. I was heart broken because it was perfect up until that moment. Well, its a week later and he still wanted his soup. I tried it again last night and it was a success!!!! So were the garlic cheese rolls I made to go with it. This is a very simple recipe for a very delicious and filling meal.
Serves 6-8.
Soup:
1 can evaporated milk
3 cans chicken or vegetable broth
2-3 cups broccoli (not chopped too small)
1/2 onion
3 cups sharp or cheddar cheese (or a combination of both)
3 TBSP butter
2 TBSP flour
Over medium heat sauté onion in 1 tbsp of butter until they start to become transparent. Push onions aside and combine your roux with 2 Tbsp butter and 2 Tbsp flour. Mix roux and onions together and slowly stir in evaporated milk. Once milk is heated (without boiling) add cheese and stir continuously until all cheese is melted in. Add broth and bring to a LOW simmer, stirring occasionally. Reduce heat, add broccoli and cover for 15-20 mins. Approx. prep and cook time is 1 hour. If you want a quicker or more simple recipe you can make the roux first and then add all ingredients at same time. Heat until cheese is melted and onions are soft. Be sure you do not boil or else it will curdle.
Season to taste.
Garlic Cheese Rolls:
1 loaf bread dough (fresh or frozen)
3tbsp butter
1-2 cloves crushed garlic
1 cup shredded cheese
Once dough has thawed roll it out as flat as possible. Combine butter and garlic and melt. Brush onto rolled out dough and top with shredded cheese. Roll it up and cut into 1 or 2inch thick slices. Arrange in sprayed baking dish and bake at 350° for 15 mins, top with cheese and continue baking until rolls start to brown. I only let mine rise about 20 mins before baking, not sure how much bigger they will get if you let rise for a few hours.
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