Stuffed Monster Heads
Moldy Cheese Soup
Broccoli and cheese are perennial favorites. Even kids will eat them. Dye it green and they will love it even more. This is a sophisticated cheese and broccoli soup that even the adults will enjoy...even if you do dye it green.
3 tablespoons butter
1 medium onion, chopped
1 quart chicken stock
1 cup dry white wine
1 large bunch broccoli
3/4 cup milk
2 cups heavy cream
green food coloring (optional)
2 ounces shredded mozzarella
2 ounces freshly grated parmesan
2 ounces crumbled gorgonzola
2 ounces shredded fontina
1/2 teaspoon freshly grated nutmeg
salt and white pepper
Sauté the onions in the butter in a medium sized stock pot until they are translucent. Peel the tough stem off of the broccoli stalk and slice the stalk into 1/4 inch slices. Break the florets into small pieces. Add the chicken stock, wine, broccoli pieces, milk, and cream to the pot. Add green food coloring until the soup reaches the desired "moldiness". Simmer until the broccoli is bright green and tender. Add the cheese to the soup and cook over low heat until the cheese all melts. Season with nutmeg, salt, and pepper. Serve the soup with your favorite croutons. Do not heat the soup overly much, or it will separate.
All text, graphics, recipes, and articles copyright Perfect Entertaining 2000-2011, unless otherwise attributed.
Please do not reprint or distribute any of the material on this website without written permission.
For reprint permission, or for information about recipe or menu development, contact me via our feedback form.