Merry Christmas! I’m making ham for Christmas this year, but I’m betting that many of you have roasted a turkey for your holiday feast, and you’re now looking forward to many happy days of leftover turkey. Or maybe not so happy. Or even downright boring.
Well, fear not! This fantastic soup will turn your boring turkey into a spectacular winter dish everyone will love. This is my mother’s recipe and my abuelo’s favorite soup.
Cheddar Cheese Turkey Broccoli Soup
1/2 cup butter
1 med. onion
1/4 cup all-purpose flour
3 cups chicken or turkey broth
3 cups milk
1 pound shredded cheddar cheese
1 cup cooked broccoli, lightly chopped
1-1/2 cups cooked turkey, cubed
In a 3-quart saucpan over medium heat, melt butter. Cook onion until just tender, about 5 minutes. Stir in flour and cook until flour has blended well with onion. Add chicken broth and deglaze. Cook, stirring constantly, until slightly thickened, and remove from heat. Add milk and heat to boiling, stirring constantly. Add broccoli and turkey. In covered blender or food processor at medium speed, blend 1/4 of the mixture until smooth. Return to saucepan. Repeat 4 times. Over medium heat, bring to a boil. Remove from heat. With a wire whisk or slotted spoon, stir in cheese until melted. Serve immediately.
Note: if you want a chunkier soup, reserve 1/3 to 1/2 of the broccoli and chicken, then add it in after blending but before adding the cheese. Also, don’t try to reheat this soup in a microwave; the oil will separate from the cheese, making a horrible, globby mess. Instead, reheat on the stove over low heat.
I hope you’ve enjoyed my week of holiday recipes! May you and your loved ones eat and be merry throughout the new year.