This is a hearty soup that has lots of options depending on how you are feeling. It can be vegetarian or you can add a meat stock or meat into the soup.
Finely Chopped Celery
Finely Chopped Onion
Butter or Margerine
I prefer Butter
You can substitute Vegetable Stock
I use Homogenized Milk
The Original recipe calls for Brocoli
Optional. I use Cheddar
Saute the onion and celery in the butter until tender
Stir in the flour, pepper, salts and stir constantly to cook the flour
Gradually add the broth
Stir to mix in well. Cook the stock mixture until slightly thickened
Add cooked vegetables and cook for a few minutes until incorporated
Add milk and cheese. Do not boil
Optional: Use a hand blender to blitz the soup
Here are a few variations I have tried (and LOVED) of this recipe:
Puree the Broccoli prior to adding to the soup for a silky smoother version of this soup.
Use corn and cooked ham as the “vegetable” component for a corn and ham chowder version.
Try shredding the onions instead of chopping them to hide them for picky eaters
Try using cooked potatoes instead of flour. This makes for a nice heartier style soup. One of my favourite variations!
Use bacon fat instead of margarine and add the bacon back at the end for a bacon version
Add ginger and butternut squash as your vegetable but substitute coconut milk for the milk… Mmmm
Click to share on Pinterest (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on LinkedIn (Opens in new window)
Click to share on Reddit (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on Google+ (Opens in new window)
Click to share on Tumblr (Opens in new window)
Click to print (Opens in new window)