My signature dish: Cream of Broccoli Soup

It is said that every cook/chef should have a signature dish. You know, that one dish that everyone loves and requests that you make it over and over again. While my cakes and pies are the most requested by friends and family, and my bread rolls along with my creamy mashed potatoes & gravy are a must for holidays, I recently learned that there is another dish that everyone considers to be my "signature" dish...My Crema de Brócoli (Cream of Broccoli soup).


My Hubby fell in love with Cream of Broccoli soup when we were dating. He ordered it at every restaurant we visited. Once we were married, I made it my mission to create the best Cream of Broccoli soup that we could enjoy at home. My recipe has developed over the years and I have added a couple of special ingredients, like beer and manchego cheese, to make it even better.

What is your signature dish?

Leslie's Best Ever Crema de Brocoli

Ingredients:

• 4 to 6 cups broccoli florets
• 3/4 cup finely chopped onion
• 2 teaspoons chicken bouillon (I use Knorr-Suiza)
• 4 cups water
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 (325 ml) beer (I used Barrilito) 
• 1 cup manchego or mild cheddar cheese, cut in small cubes

Directions:
Place the broccoli florets, chopped onion, and chicken bouillon in a medium (4 to 6 quart) stockpot with the 4 cups of water. Cover stockpot and cook over medium heat until the broccoli is tender. Using a potato masher, break up the broccoli into very small pieces. Or use an immersion blender or regular blender to puree the broccoli until smooth. Remove from heat.

Melt the butter over medium-low heat in another medium saucepan or Dutch oven. With a wire whisk stir in the flour to the melted butter forming a paste. This is called a roux and is a great base to many delicious sauces, including gravy. Whisk constantly and continue to cook the roux for a minute or two to let the flavors develop. (You want to cook off the flour-y taste.)   

Gradually pour the milk into the roux, stirring constantly with a wire whisk to prevent lumps from forming.  Cook over medium heat until your sauce thickens. (You now have what is called a bechamel sauce or white sauce.) Pour the beer into the sauce and whisk until well combined. Season sauce with salt and pepper.

Pour the cooked broccoli, along with the onion and water it was cooked in, into the beer sauce. Whisk gently to combine. Let soup simmer for about 5 minutes. Remove from heat and stir in the cheese cubes. Serve with crusty bolillo rolls or your favorite sandwich. Enjoy!

*If soup is too thick add milk, 1/4 cup at a time, until soup is desired consistency.