Wednesday, February 27, 2013

Emergency Preparedness Month- Broccoli Cheese Soup with Powdered Milk

Here's a great way to use some of your milk powder. My non-soup-loving husband likes this (and so do we all!) It's surprisingly very hearty and super fast! I like to serve it with my French Bread.

Ingredients
5 ½ + ½ c water 
6 chicken bouillon cubes
2- 16 oz packages frozen cut broccoli (this is the only way I am willing to eat frozen boccoli... fresh also works just great and is usually my preference.)1 small onion, coarsely chopped OR 2 T dried onion1 t bottled minced garlic (or press maybe 3 cloves)1 ½ c Instant Nonfat Dry Milk powder OR 3/4 c non-instant milk powder¼ c all-purpose flour (wheat is also fine)1 c (4 oz) shredded cheddar cheese (I probably use twice that)


Directions:
Heat 5½ c water and bouillon in a large pot to boiling.  Add broccoli, onion and garlic. Return to a boil.  Reduce heat to low; cover.  Cook for 5-7 minutes, or until broccoli is tender.
Use immersion blender to blend to desired consistency
OR
Remove from heat; cool slightly.  Transfer half soup to blender or food processor (in batches if necessary) and blend to desired consistency. Return to saucepan
Combine dry milk, 
½ c water and flour in med bowl;  mix well, stir into soup.  Season with salt and pepper, if desired.  Heat through.  Add cheese and stir over low until melted.  Can sprinkle with additional cheese if desired.
Combine dry milk, ½ c water and flour in med bowl;  mix well, stir into soup.  Season with salt and pepper, if desired.  Heat through.  Add cheese and stir over low until melted.  Can sprinkle with additional cheese if desired.


salt and pepper (optional)

Sorry no pic!  I haven't made this since being off dairy...  But it's green.  Might be fun for St. Patrick's Day!


1 comment:

Rachel Marie Gold said...

Moving blog checks to after lunch: good idea =) Yum, yum, yum...