I bought some of the Fleishmann’s Simple Homemade bread mix a few weeks ago and I was looking for a nice hearty soup to go with some crusty bread. I’d pinned this soup recipe from Lulu the Baker a hundred years ago and came across it again, so I finally bit the bullet and made it. Not only was it hearty and yummy, but it paired PERFECTLY with the bread (which, by the way, was AWESOME).
I love that it has some extra veggies in there, what with the carrots and celery and whatnot. When it was first cooking, and I had just celery, onion, and carrot sauteeing in butter, I put my head over the pot and just inhaled deeply for a few minutes. It’s a heavenly smell. Guess that’s why the Cajuns call it the Holy Trinity.
2 Tbsp butter
1/2 cup chopped onion
1 cup finely chopped carrot
2 celery sticks, finely chopped
1 Tbsp minced garlic
4 cups reduced-sodium chicken broth
2 large baking potatoes, peeled and chopped
1 Tbsp flour
1/2 cup water
2/3 cup milk
2 cups chopped fresh broccoli
2 heaping cups shredded cheddar cheese
Salt and pepper to taste
- Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
- Mix flour with water, add, and simmer until soup is slightly thickened. At this point I also used a potato masher to slightly mush the veggies that were in there. It allowed the potatoes to also thicken the soup a little.
- Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
- Stir in cheese and allow to melt. Add salt and pepper to taste.
Oh, and if you’re wondering what the bread looked like when it was done…behold!
I didn’t get paid or perked to say this…this bread is AWESOME. Slightly sweet, a nice crusty outside and a doughy inside. I’m excited to try the other varieties.