Monday, October 14, 2013

Andelin's Gable House Cheese Broccoli Soup

Ah, just seeing this picture brings back memories!  There used to be a restaurant in St. George, Utah called Andelin's Gable House.  The food was absolutely delicious.  They had a regular menu or you could choose their five course meal.  It was such a treat to go there. They have published a cookbook and recently there was an article in the local newspaper reminiscing about Andelin's Gable House and announcing the cookbook.  My husband clipped this recipe from that article and so I tried it.  I have to say that, even the first time I made it I made some alterations.  I'll note those.  

Andelin's Gable House Cheese Broccoli Soup Recipe
1 lb. broccoli (they used frozen- I used fresh and chopped it pretty fine)
2 medium onions (they said 1 onion), chopped
3 sticks butter (3/4 lb.)
1 1/2 cups flour
8 cups milk
1 can evaporated milk
Salt and Pepper
Sharp Cheddar Cheese, grated (to taste)

In a saucepan, cook the broccoli in well salted water until tender, but not soft.  Put the lid on and set aside.  In a large soup pot, saute the onions in the butter until soft.  Stir in the flour and cook and whisk for about five minutes.  Add the milk and evaporated milk and continue to whisk until thickened.  Add the drained broccoli and stir well and heat.  Remove from heat and add the cheese.  Keep adding cheese and stirring until it suits your taste.  Stir until cheese is melted.  Serve, garnished with a sprinkling of cheese.

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