So it the middle of the week and I thought I make things exciting with a great giveaway. It’s another great giveaway thanks to MyBlogSpark. This one includes products from Progresso. This prize pack includes a sample of Progresso panko, a carton of Progresso broth, a measuring cup, slotted spoon, soup ladle and a sheet pan for baking. All wonderful items which I also received. I’ve already been using the soup ladle to scoop up soup for my family and the chicken broth is almost gone.
If you’ve never cooked with panko before, now is your chance. Progresso’s panko is a flaky bread crumb which adds a light crispiness to your food and is available in two flavors, plain and Italian. I have shared a recipe before using panko in the Panko Encrusted Fried Zucchini. Next time you make breaded chicken, try panko in place of regular bread crumbs. Delish! I also love shrimp breaded with panko.
Progresso broths are 100% natural and use high quality ingredients to achieve a great homemade taste. They are fat free, gluten free, contain no preservatives, no added MSG and no artificial flavors. Progresso broth is available in chicken and reduced sodium chicken and beef flavors. Chicken broth is an essential pantry staple for me.
Check out ProgressoFoods.com and ProgressBroth.com for additional tips, recipes and videos from chef Chiarello. Chef Michael Chiarello appears daily on the Food Network and can also be seen on Top Chef Masters. In addition, he runs and owns Bottega Restaurant in Napa Valley, CA.
In order to enter the giveaway, leave a comment on how you like to cook with broth or panko. The time to enter this giveaway will end on Sunday October 25 at midnight (MST).
Ok, enough giveaway info. Let’s get to the recipe. This is a “souper” recipe. He, he! Really I don’t mean to get “cheesy” on you. Ok, sorry I’m in a goofy mood. The recipe is for Broccoli Cheese Soup and happens to call for chicken broth. It would be a great way to use the Progresso chicken broth. The recipe came from My Kitchen Cafe. Love her. And I loved this recipe. I loved the flavor that it gets from the combination of cheddar and swiss cheese. I made 1 1/2 recipes for my family of 5. We even had a little leftover. I think it may have even been better the next day as leftovers. I also simplified the recipe my using a bag of Green Giant Valley Fresh Steamers chopped broccoli. I love these. Take a bag from the freezer, toss it in the microwave, and in about 6 minutes you have hot steamed veggies. If you go the frozen bagged veggies just make sure to drain the broccoli before adding it to the soup. I serve mine along with Easy Potato Rolls.
Broccoli Cheese Soup
1 can chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste
2 c. milk (I used whole milk because I had it, she used 1 %)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor – I only had medium cheddar on hand, but a sharp cheese would have been fabulous)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference My Kitchen Cafe steamed approximately 2 1/2 to 3 cups of broccoli florets I used a Green Giant Valley Fresh Steamers chopped broccoli for
1 1/2 recipes, if you use this drain the broccoli before adding it to the soup)
- Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.
- Heat milk in microwave for 1-2 minutes.
- In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken.
- Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes approximately 4 servings