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
- 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
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.
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!