Soup Survey: Broccoli Cheese a Favorite for Source Readers | Chow | Bend | The Source Weekly - Bend, Oregon
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Soup Survey: Broccoli Cheese a Favorite for Source Readers 

You voted. Now, here's a reader's favorite recipe

Over the past several weeks, the Source has been running an online survey asking locals to weigh in on their favorites among five wintertime soups. A classic tomato soup was high on the list of finalists, while French onion—simple yet seemingly fancy—hardly ranked at all. Beef stew, another option, didn't get many votes, and neither did potato leek. But broccoli cheddar? That was a fave. Find this classic at local places such as Croutons and Togo's, but if you want to make your own for a warming holiday side, try this variation, adapted from a recipe from Oregon State University. By using veggie broth, this can be a vegetarian option, too.

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Broccoli Cheddar Soup

1 cup chopped onion
1 cup shredded carrot
1 ½ teaspoons butter (margarine is OK)
2 cups broth
2 cups chopped broccoli
1 cup low fat milk
¼ cup flour
1 cup shredded cheddar
¼ teaspoon pepper

Directions

Sauté the butter, onions and carrots in a medium pan until the onions are brown. Add in the broth and the broccoli and cook until the broccoli gets tender. In a separate pan, add milk and stir in flour slowly. Stir that mixture into the first pan, bring it all to a boil and keep stirring until the soup gets thicker. Add the cheese and the pepper and heat over low heat until the cheese melts. Then serve!

About The Author

Nicole Vulcan

Nicole Vulcan has been editor of the Source since 2016. While the pandemic reduced "hobbies" to "aspirations," you can mostly find her raising chickens, walking dogs, riding all the bikes and attempting to turn a high desert scrap of land into a permaculture oasis. (Progress: slow.)
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