Dubliner Broccoli Chowder

January was a really good cooking month for me. I meal planned, tried new recipes and came out with many winners. My favorite of all was a spin on The Pioneer Woman’s Broccoli Cheese Soup. I mean, whenever you include Dubliner you pretty much end up with something fabulous. 
Best of all, I don’t even like broccoli! Now, I wouldn’t categorize this as a “healthy” recipe (cream! butter!), but since I consumed broccoli, in my book it’s pretty revolutionary.

  • 6 cups of broccoli, I bought the pre-cut stuff from Costco
  • 2 tablespoons olive oil
  • Salt + pepper
  • 1 stick of butter
  • 1 yellow onion, diced
  • 1/2 cup flour
  • 3 cups heavy cream
  • 2 cups whole milk
  • 1/2 teaspoon nutmeg
  • 1 cup Mexi blend cheese 
  • 2 cups Dubliner cheese
Serve with sourdough bread or even better, in a sourdough bread bowl!
  • Preheat oven to 375 degrees. Lay cut broccoli on a baking sheet and gently toss in olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
  • While broccoli is baking, melt butter in a large soup pot. Add onion and soften. Sprinkle flour on top and combine.  This mixture will begin to thicken and look almost pasty. 
  • Slowly add your cream and milk, whisk well.
  • Add nutmeg, salt and pepper. Whisk again. 
  • Add roasted broccoli, cover pot and allow to simmer for 30 minutes on low heat.
  • Add cheeses and then mash well with a potato masher to break up broccoli and incorporate cheese.
I loved the thickness of the soup, like a chowder and used slices of bread instead of a spoon to eat it :) It made the most divine leftovers too! If the soup is too thick for you, add a bit of chicken stock or milk to thin – 1/4 cup at a time. If you (or your kids) prefer a puree you can blend the soup as well.

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