This past weekend marked Midwest Munchies' first birthday! Hard to believe it's already been a year, but I'm glad I stuck with it, hope you are too! I was perusing my recipe box a couple of weeks ago, while planning some meals and happened upon a "goodie" - Cheesy Broccoli Soup. It was passed onto me by a legal assistant I used to work with in downtown Fort Wayne. She is as passionate about food as I am and she loves to entertain the masses. She gave me this recipe and it was a hit! It's super easy and delicious, though, if you're watching your waistline, you might want to save this for a non-watching waistline day. However, indulging in this soup every now and then won't kill you........
Cheesy Broccoli Soup (serves 4)
1 head of broccoli
1 onion, chopped and sauteed in a bit of butter or oil (your choice)
1 can of cream of mushroom soup
1 1/2 + 2/3 c. half and half
1/2 lb. pepper jack cheese
1/2 lb. Velveeta
Chop broccoli and steam separately. Chop velveeta in squares and shred pepper jack cheese. Heat over medium heat the can of cream of mushroom soup and half and half. Add cooked broccoli, sauteed onion, and cheese. Heat and stir until cheese is melted. Voila, it's ready to serve.
A dash of freshly ground pepper is a nice finishing touch. if you're not a fan of pepper jack cheese or velveeta, you can substitute with monterey jack, sharp white cheddar or whatever else you fancy. I like a good kick and the pepper jack is delish!
On a side note, I wanted to plug Molly Wizenberg's book, A Homemade Life, which was released this week! Molly is behind the coveted Orangette, which was just named #1 food blog! I haven't bought a book in a while, but I wanted to support Molly's work. Her blog is so wonderful and the 60 pages or so that I've read so far are absolutely delightful! So if you can swing it, buy it!