It has been a weird week at work. On Monday, I was so busy that I furiously worked all day and stayed late. Today I leisurely worked on a couple of projects that I have had on the back burner for a while. It's good to have variety. If my job was always hectic, I would be stressed.
I am going home for Thanksgiving this year. To avoid throwing away perishables, I haven't gone grocery shopping for a week.
As of today, I have finished all my fresh vegetables and fruit. I'm now down to eating pantry items. Unfortunately, I still have a few days before I leave. I may be eating out a little more than usual in the coming days.
I found this broccoli cheese soup recipe on allrecipes.com. It uses processed cheese. I think this was the first time I ever bought a block of processed cheese. Processed cheese is made from cheese, emulsifiers, saturated vegetable oils, salt, coloring, and whey.
It sounds like a American concoction, but it was created by a man from Switzerland in 1911. James L. Kraft was the first person to apply for a U.S. patent for processed cheese in 1916. The shelf stable processed cheese we know and love was first commercially produced by Kraft Foods in 1950.
The ingredients are 1/4 cup butter, 1 onion, 24 ounces of frozen broccoli, 4 14.5-ounce cans chicken broth, 20 ounces processed cheese, 1 cup milk, 1 teaspoon minced garlic, 1 teaspoon salt, 2/3 cup corn starch, and 1 cup water.
I sautéed the chopped onion in the melted butter for a few minutes.
I added the garlic and continued to sauté the onion and garlic for around five minutes.
I added the frozen broccoli and chicken broth. I brought this up to a simmer and let it cook for ten minutes.
I added the processed cheese and stirred until the cheese was melted. I added the milk.
I mixed together the cornstarch and water. I poured the cornstarch slurry into the soup.
I brought the soup up to a simmer and let it cook until it was thickened.
This makes soup for a crowd. The processed cheese has a distinct flavor. It's not bad, but it's different. It melted well to make a creamy and smooth soup.
It was a very thick and luscious soup base.
It was packed full of tender broccoli. It was flavorful.
I enjoyed the soup. It was hearty, warm and filling.