Broccoli Cheese Soup
Kick & Creamy Broccoli Cheese Soup
(Prep & cook time: mins. Serves 6-8)
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In a large soup pot, saute 1 chopped Onion in 2 T. Butter. Chop Broccoli into small pieces (you’ll need about 6 cups total), or use frozen. Place broccoli in pot with onion, cover with Chicken Stock or broth, and cook until soft.* In a separate sauce pan on low heat, whisk the Kick & Creamy packet into 1/3 cup Vermouth wine, and then stir in 2 cups Half & Half, 6 oz. Cream Cheese, and 6 oz. shredded Sharp Cheddar cheese until blended & warm. Add this to the soup pot & stir. Gourmet Tip: If thicker soup is desired, mix a “roux” of 1-2 T. Corn Starch or flour & cold water into a paste consistency, then add this to the soup, stirring & cooking as it thickens.
WINE: Pinot Noir (red) or Chenin Blanc (white)
♦ For creamy soup, after cooking broccoli in broth, let it sit to cool a bit (or put in freezer). Once lukewarm, transfer to a blender, and blend until smooth… Hold the lid down tight with a towel, as any heat will produce pressure! Transfer back to the soup pot, and then add the cheese mixture.