Always spoon sifted flour into a measuring cup. Dipping it into the flour will “pack” in too much.
Too much flour will make the soup pasty with an unpleasant taste.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Sometimes, I’ll add chopped “dark meat” chicken (baked, boiled or rotisserie). Use white meat if you prefer. Tastes sooooo good.
Enjoy the recipe!
Prep Time | 15 minutes |
Cook Time | 20 minutes |
Servings |
servings
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- 1/4 cup unsalted butter
- 1/4 cup chopped onions
- 1/4 cup sifted all-purpose flour
- 1/2 teaspoon onion powder optional
- 1/4 teaspoon salt Add more or less as preferred.
- 1/4 teaspoon black pepper Add more or less as preferred.
- 1 cup whole milk Or use 2% milk (lighter taste).
- 1/2 cup heavy cream
- 3/4 cup chicken broth Homemade or canned. Homemade adds amazing flavor.
- 1 cup cooked chopped fresh or frozen broccoli
- 1 cup shredded cheddar cheese Plus extra for garnish (about 1/2 cup).
Ingredients
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|
- In a small saucepan, melt unsalted butter. Add chopped onions. Stir continuously until onions are tender and translucent.
- Add sifted all-purpose flour, salt and pepper. Whisk together until evenly combined.
- Turn heat OFF. Gradually add milk, heavy cream and chicken broth. Slowly bring to a boil over low-medium heat. Whisk together until thickened (about 2 minutes).
- Add broccoli. Stir until thoroughly heated.
- Remove from the heat. Add 1 cup of shredded cheddar cheese. Stir until melted.
- This soup is delicious immediately after preparation. However, for best results refrigerate 24 hours (not in freezer). After preparing, allow soup to cool. Place in a container. Seal with a lid or foil. Refrigerate 24 hours. Warm before serving.
- Sprinkle 1-2 tablespoons of shredded cheddar cheese on top of each serving. This step is optional.
VARIATION
Stir in 1/2 cup cooked chicken with the cooked broccoli. Stir until thoroughly heated.