• In The News
  • Media Kit
  • Speaking Engagements
  • Advertise
  • Disclosure
  • Contact

Sara's House

Farm to table to you

  • Home
  • About
  • Our Farm
  • Blog
    • Agriculture
      • Food Topics
    • Family Farms
      • Cattle
      • Crops
        • Planting
        • Harvest
      • Garden
    • Family
      • Holiday
    • Sara Says…
      • DIY
      • Featured Articles
      • Health and Fitness
      • Monthly Recaps
      • Sara’s Weekly Findings
      • Travel
      • Wordless Wednesday
      • Write 31 Day Challenge
  • Recipe Index
    • Baked Goods
    • Breakfast
    • Canning and Freezing
    • Dessert
    • Main Dishes
    • Sides Dishes
    • Soups and Salads
    • Starters

Broccoli Soup

February 3, 2012 By Sara

The other day I caught part of Rachel Ray’s cooking show.  She had Chef David Burke on the show that day and they were discussing “how to cook with scraps.”  What he was showing us was how to use the parts of the food that we normally throw away and make something out of them (i.e. potato peels, broccoli stems, corn cobs).  So I took a few suggestions from him and made my own broccoli soup!
Here is the recipe.  Again these amounts are “guestimates” since I was kind of making this up as I was going along.  So feel free to tweak it a bit if you need to!
Ingredients
4-5 broccoli stems, diced
1 cup of broccoli florets, cut into bite-size pieces
1 medium onion, diced
3 T. butter
1 package of Pancetta, fried (or you can use bacon)
Salt & pepper to taste
1 T. chicken base
2-3 cups of milk
2 c. cheddar cheese (plus more for garnishing)
Directions
Rinse and dry the broccoli stems.

Melt the butter in a large pan over medium-high heat.

Dice the broccoli stems and the onion.

Place the diced broccoli stems and onion in the pan with the melted butter and saute for a few minutes (until tender).
Steam the leftover broccoli florets (about 1 cup) until they are tender and set aside.

Chop up the pancetta and fry in a small pan over medium heat.  When it’s cooked through and becoming slightly crispy, drain the pancetta and set it aside.  The pancetta that we used is from Norwalk, IA.

Once the broccoli and onions become tender add about 1 t. of salt and 1/4 t. pepper.  Mix well.

Pour in two cups of milk to start with and add about one tablespoon of chicken base.  Next you can either pour it all into a blender and blend it until it is pretty smooth or if you have an handheld emulsifier (aka a handheld blender) that would be even easier!  You may need to add more milk if the soup is too thick.

Chicken base

Once you have the right consistency and the flavor is good, add the steamed broccoli to the soup and mix well.

Grate up about two cups of cheese and add most of it to the soup.  Stir well until the cheese melts completely.

Place some soup in a bowl, garnish with additional cheese and the pancetta and enjoy!

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print

Related

Leave a Comment · Filed Under: Recipes, Soups and Salads · Tagged With: Broccoli, Cheese, Soup

« Prosciutto-Wrapped Halibut with Garlicky Roasted Broccoli
Wordless Wednesday-Colorado Ski Trip »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

biopic
  • Email
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Categories

CommonGround Iowabloggers

Copyright © 2022 Sara's House · Design by Chicky Design · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.