Occasionally I wax nostalgic and rummage through
my mother’s old recipe box. Each
time that I do I discover something different.
It’s rather like a culinary tour of my past. There are recipes for birthday cakes that I had
as a child, casserole dishes that were a mainstay in the seventies, soups and quiches
that permeated the eighties, and the more complex recipes that involved our
time in the nineties. Yesterday I came across a recipe that had been given to
me by a friend and that I had lost years ago.
Mother still had it, on a spattered recipe card bearing my name. It is easy, heavy on the calories, relies on Velveeta
for much of its flavor, but it sure tastes good. It is, supposedly, a recipe from the old
Butterfield’s restaurant. I’ll reprint
the original recipe below, but I changed things up a bit by using my own homemade chicken stock in place of the water and bouillon cubes, fresh
broccoli, and equal portions of grated sharp cheddar and Gruyere cheeses. Oh, my, was it good!
Butterfield’s
Broccoli Soup
1 cup water
1 pkg. frozen chopped broccoli, or the tops
Off of a fresh bunch of broccoli
2 cups milk
2 cups cubed Velveeta
2 chicken bouillon cubes
¼ cup flour
1 cup half and half
Cook broccoli with bouillon cubes in 1 cup water
until tender. Do not drain. Mix milk, Velveeta, flour, and half and
half. Add to cooked broccoli. Heat until thickened, stirring constantly.
This post is linked to:
