I woke up today, barely able to believe…it snowed. And it’s near freezing. (Ok…a little dramatic…but I thought we missed winter!)
Hard to believe it’s Dallas, Texas. For those of you, like me, who can’t imagine not racing right back home after work to warm up and cuddle…here’s my favorite way to bring some Hoffbrau home. The recipe is fairly quick, low mess, and will make a great dinner.
Hoffbrau’s Broccoli Cheese Jalapeño Soup Recipe
– Corn Starch – ½ cup (mix w/1/2 cup cold water). Cold water is key here, otherwise you’re corn starch will clump. Even throw an ice cube in before you mix for best results.
– Fresh Broccoli – 30 ounces (crowns and stalks; equal parts). This is about 2 pounds.
– Processed soft cheese – 2 lbs (Velveeta is a great choice, but you can substitute any soft cheese as desired. Flavor will define outcome here! Sometimes, I get really culinary and throw in Havarti or another great, flavorful cheese choice to kick it up a notch. )
– Cheddar Cheese Soup in a can – 1 can (Campbell’s makes a great one!)
– Jalapeno’s – 2 ounces (Use canned here, and blend. Cut of jalapeno is unimportant; as you will blend completely. Try out fresh for extra daring….)
– Water – 2 quarts
1. Place jalapenos into a blender with a small amount (1/4 cup) of water. Use blender to chop very fine, and set aside to incorporate later.
2. Bring water to a boil (2 quarts)
3. Slice and dice all of the fresh broccoli into small pieces to taste.
4. Place broccoli into a microwave safe container and cover tightly with plastic wrap. Place in microwave for about 5 minutes on high.
5. As the water comes to a boil, cut the cheese into 1 to 2 inch cubes and set aside.
6. Whisk the cheddar cheese soup can into the boiling water.
7. Slowly, as you whisk, add the corn starch mixed with COLD water (COLD is important!) to the pot of cheese.
8. Turn heat off.
9. With the heat off, slowly add the cheese cubes to the boiling water; stirring constantly.
10. Next, add the steamed broccoli to the soup.
11. Mix in the blended jalapenos to the soup.