Category Archives: broccoli

Pasta with Sausage and Broccoli #SundaySupper

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It has been a while since I have had school age kids but I still remember the rush of getting kids to soccer, football, getting homework done, and getting a good meal on the table as quickly as possible. I mean if it wasn’t for quick school night meals we would have all been eating at 10 PM!
There of course was always the problem of not only getting a meal on the table quickly, but trying to make it a balanced meal that the kids would eat. That can really be the tough part right? I used to be good at hiding the “good stuff”. A wonderful way to do that is by making things like meatloaf and then grating up some zucchini, carrots, squash, etc. and mixing it in. You can freeze the meatloaf and then cook it on the night you want. But this is about those nights when you need/want to get meal from stove to table in under 30 minutes. For those nights I loved one pot meals. You have your protein, vegetable, and starch all together. Cook it all up and Bing Bam Boom dinner is served!!

This one has been a favorite in our house for quite some time. It is actually one of the dishes that got my kids to actually like broccoli. It is also a dish that, because it is so simple, you could have the kiddos in the kitchen helping out and still get it done quickly. I know I used to love it when my kids got into the kitchen with me, it just made it more about family and less about just trying to rush to get something on the table. I think that is why my kitchen is really the heart of my home and I love having the family with me while I cook, chopping, tasting, and talking about their day. 
You can use many different type of pasta for this dish. I prefer the tube shaped pasta with lines like penne or rigatoni, but farfalle is a great one for little ones because it looks like little bow ties and if you are trying to distract them from the fact that they are eating broccoli this can do the job.

Pasta with Sausage and Broccoli
1 pound pasta (penne, rigatoni, farfalle, etc.)
1 pound bulk Italian sausage (can be bought in links and the casings removed)
2 heads of broccoli cut into bite sized florets
1/4 cup olive oil + 1 tablespoon
Kosher salt
Cracked black pepper
2 cloves garlic, minced
1 lemon, zested and the juice of one half reserved
Parmesan cheese for sprinkling on top
In a large pot of boiling salted water (pasta water should taste like the “ocean”), cook the pasta according to package instructions adding the broccoli florets to the pot for the last 3 minutes of cooking time. Reserve 1 cup of starchy pasta water and then drain.
While pasta is cooking have one of the kids whisk the 1/4 cup olive oil, lemon zest and juice, and garlic together in a small bowl. Salt and pepper to taste.
Add 1 tablespoon of olive oil to a large skillet and heat over medium-high. Add the sausage, crumbling as you drop it into the skillet. Cook sausage until browned, stirring to break it up (although the kids liked chunky bites you can break it up as much as you like). Remove from the heat. Add pasta and broccoli to the pot. Toss with the oil mixture, using pasta water if needed to make a thin sauce. Sprinkle with Parmesan cheese and serve.
ENJOY!

Just take a look at our line up of other awesome recipes.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Bobbi on a Budget – Chicken with Roasted Broccoli and Potatoes

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SO much has been going on around my house that it seems cooking and blogging has taken a backseat, something I really hate. So you know that making a good meal (and a BUDGET meal) last night made me happy. My kitchen smelled wonderful and actually sitting down to a tasty meal was a breath of fresh air!

This recipe is easy peasy! No stress, whip it together, and enjoy. It is a recipe for 4 but if you, like me, are cooking for two most of the time now it is a great recipe to give you leftovers. The chicken is so juicy and makes wonderful sandwiches or you could throw it in a nice soup with the leftover roasted veggies.

When you break it down this recipe costs about $2.25 per serving so that is something else you can love about it!

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Chicken with Roasted Broccoli and Potatoes
3 tablespoons extra virgin olive oil
1 pound medium Yukon gold potatoes, cut in thirds lengthwise and the across
1 pound broccoli, cut into florets
1 lemon, quartered
1 whole chicken (4 to 5 pounds), patted dry
Kosher salt
Ground black pepper
Poultry seasoning
Garlic powder
Onion powder
Preheat oven to 425 degrees F.
Place chicken on a rimmed backing sheet. Season the chicken inside and out with salt and pepper, sprinkle poultry season over the outside. Roast chicken in the oven for 25 minutes.
Meanwhile in a large bowl toss the broccoli and potatoes with the olive oil, season with salt and pepper.
Remove the chicken from the oven and scatter the potatoes, broccoli, and lemon around the  baking sheet. Sprinkle them with garlic powder and onion powder (amount depends on how strong you want the flavor, I used about a teaspoon of both). Return to the oven and roasted an additional 35 minutes turning the the vegetables after 20 minutes.. Chicken is done when the juices run clear when chicken is pierced between the breast and thigh (an instant thermometer should read 165 degrees when inserted in the thickest part of the thigh). Let chicken rest 10 minutes before carving.

Chicken and Broccoli with Garlic Alfredo

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Last week was Kevin’s daughter’s 18th birthday. Ever since my kids were young they knew that on their birthday they got to request anything they wanted for dinner. What is funny (or somewhat annoying) is that with all of the meals I cook and the variety of food I work with doesn’t seem to matter to them. You would think they would request something extravagant or gourmet. Nope, not my kids, you know what they request more often than not? Chili Mac! Yup good old chili with some mac and cheese thrown in. They can’t get enough of it! When they were little, before I started this culinary voyage of mine, I would actually make a box of mac and cheese and throw in a can of chili and BOOM that was dinner. Once I started experimenting and trying to make things healthier I decided to change it up by making my own cheese sauce and chili. Ummm that was a mistake. They took one look at it and asked me what it was. I told them it was what they had requested. Their reply? No it’s not. *sigh* I give up!!

So you can imagine my surprise when I asked Dakota what she wanted for her birthday dinner and her reply was “I don’t know, something with broccoli in it”. WOW you mean I actually get to cook something? Her only other request was no mushrooms. OK, I can work with that. So I set my mind to work thinking of what she might enjoy. I though about making my Chicken Divan but was afraid it wouldn’t be enough for everyone. Then I remembered she liked Italian food. Hhhmmm something with pasta. I already had chicken and broccoli on the brain so it seemed a logical choice to add my garlic Alfredo sauce to it and put it over some fettuccine. The original Alfredo recipe I came up with included mushrooms so of course I omitted those. I also doubled the sauce recipe because I was making a whole pound of pasta and the last time I made it I used it as a sauce to just cover my Chicken Lasagna Roll Ups.

I was a bit nervous because I rarely get to cook for her. She doesn’t live with us, so pretty much the only time I get to cook for her is at the holidays. I really wanted her meal to be something special and memorable. I guess I was silly to worry because she, along with the rest of us, loved this dish! I would suggest a small side salad to go along with it but that wasn’t on the requested menu plan so we had some garlic bread on the side.

This recipe is super simple and full of flavor. I hope you will give it a try. Maybe for a special family meal?

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Chicken and Broccoli with Garlic Alfredo
1 1/2 to 2 pounds boneless skinless chicken breast
2 tablespoons olive oil, plus 1 for the sauce
Kosher salt and cracked black pepper
2 large heads of broccoli, cut into florets
10 cloves of garlic, minced
2 sticks unsalted butter
2 cups grated Parmesan cheese, plus more for sprinkling
4 cups heavy cream
Fresh ground nutmeg, to taste
1 pound fettuccine noodles
1 handful fresh flat-leaf parsley, chopped


In a large pot heat water to boil, add salt and the pasta and cook per package directions. Drain pasta and reserve in pot.

In a large skillet heat 2 tablespoons of olive oil over medium heat. Season chicken breasts generously with salt and pepper and add them to the skillet cooking for about 14 minutes (7 minutes per side). Remove the chicken breasts and set them aside to rest. Once cool slice the chicken breasts in thin slices.

Add the last tablespoon of olive oil to the skillet you cooked the chicken in and raise the heat to medium-high.  Add the garlic and cook for 1 to 2 minutes. Add the butter and once it melts add the heavy cream, Parmesan cheese, broccoli, and nutmeg. Stir to combine and pepper to taste. Simmer until thickened, 3 to 5 minutes. Add the chicken to the sauce and cook just long enough to heat the chicken through. Remove from heat and pour the sauce over the pasta. Stir to combine. 

Serve topped with chopped parsley and extra Parmesan cheese if desired.

Chicken Divan

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I was looking for a nice inexpensive recipe to make for the family. I ran across a recipe for Chicken Divan and it looked wonderful. I nice one dish meal that I thought the whole family would love. Since I make a lot of chicken I thought this was a nice way to use it without it being a typical Chicken with a side dish meal.

I didn’t put this in as a Bobbi on a Budget recipe just because some people don’t have cooking sherry readily available. However, you can usually pick up a bottle for about $5.00 and it is a great thing to have around for recipes. It will last you forever. I keep sherry, white vermouth, Marsala wine, and white wine around just for cooking. But if you want a substitute for the sherry and don’t have any of the above (or prefer a non alcoholic ingredient) you can use some apple cider vinegar. It will give it a different flavor profile but will give it a bit of that bite that the sherry gives it. Just taste it and adjust according to your preference. Other things in the recipe, like Parmesan cheese, are always in my fridge or pantry as well.

The consensus on this recipe was that it was a keeper. There were plenty of oohhh’s and aahhhh’s and OhhEmmGeee’s. The sounds that make a food blogger very happy!

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Chicken Divan

2 large boneless skinless chicken breast halves 
   (about 1 lb.)
Salt and freshly ground black pepper, to taste
3 tbsp. vegetable oil
1 large head broccoli (about 2 lbs.), stemmed and 
   broken into 1″–2″ florets
5 tbsp. butter
1⁄4 cup flour
1 cup Chicken Stock
1 cup milk
3 tbsp. sherry
1⁄8 tsp. freshly grated nutmeg
1⁄2 cup finely grated Parmesan cheese
1⁄2 cup heavy cream



Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook, turning once, until golden brown and just cooked through, 13–15 minutes. Transfer chicken to a plate; let cool slightly. Cut chicken lengthwise on the bias into 1⁄4″-thick slices and set aside.


Meanwhile, put broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until barely tender, 2–3 minutes. Drain and set aside.


Preheat oven to 375°. Rub the inside of a 2-quart casserole dish with 1 tbsp. of the butter; set aside. Melt remaining 4 tbsp. butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually pour in stock and milk while whisking constantly. Cook until very thick, about 10 minutes. Add salt and pepper, sherry, nutmeg, and 1⁄4 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from heat and let cool slightly.


Arrange broccoli in the prepared dish in a single layer ; sprinkle with remaining 1⁄4 cup cheese. Arrange chicken evenly over top. In a large bowl, beat the heavy cream to soft peaks; fold into sauce. Pour sauce over chicken. Bake, with a baking sheet underneath to catch any drips, until golden brown and bubbling, about 30 minutes.

Sauteed Broccoli with Garlic

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With Thanksgiving coming up I have been on the search for tasty side dishes that might be not the traditional foods we are used to. We all love broccoli here, something I never thought I would say (thank goodness for developing pallets as the kids got older) so my thoughts of course jumped to this versatile veggie.

I wanted to make sure it was flavorful but easy to make. I mean who wants to be slaving away in the kitchen all day on Thanksgiving when everyone else is enjoying some wine and being social right? I like to come up with sides that you can either make ahead and reheat right before the meal or, ones that will take just a few moments to whip up at the last minute. This recipe is simple and easy to make but fits that bill. You will be able to enjoy the day AND get a meal on the table that everyone will love!

We enjoy a lot of garlic here, if you prefer you can reduce the amount of garlic to suit your families tastes.

Sauteed Broccoli with Garlic

  • 1 pound broccoli
  • 3 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, chopped
  • 1 large pinch dried red chili flakes, or to taste
  • Kosher salt to taste

Cut the broccoli into 1 1/2-inch florets. In a large pot of salted water, cook the broccoli until tender about 3 to 5 minutes. Drain and refresh the broccoli under cold running water.
When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve immediately
Serves 4
What could be any easier than that?

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Broccoli & Cheddar Cheese Mashed Potatoes

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I love broccoli and was so glad when my kids finally came around to liking it too (it only took them 15 years or so). This year I started adding broccoli to a lot of different dishes instead of just doing the plain old steamed broccoli. Although I love it steamed, that can get pretty boring. Now I am putting it in meatloaf, pasta dishes, salads, and one of my new favorites, mashed potatoes.
I can remember when I first started trying to get my kids to eat broccoli. At first I was met with a stern NO WAY! Then over time they relaxed a bit and I was able to get it in them if I covered it in cheese. Kind of defeated the healthy part of getting them to eat it but I was just happy they were eating it.
With this recipe I was able to scale back the amount of cheese (and use light cheese to boot) but still get that kind of “comfort food” broccoli mixed with another great comfort food….mashed potatoes. What is there to not like about THIS dish?
Broccoli & Cheddar Cheese Mashed Potatoes

  • 1 1/2 pounds small potatoes (recommended: Yukon gold)
  • 1 small head broccoli
  • 1 cup milk (or chicken stock to make it even lighter)
  • 2 tablespoons butter
  • 1 1/2 cups low fat shredded sharp Cheddar
  • Salt and freshly ground black pepper

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

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Switching Things Up In A Curry

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Rachael Ray Wednesday – Mostly Green Curry Over Coconut Jasmine Rice


Well dinner was supposed to be Italian Style Garlic Shrimp. Sounds yummy no? Well, we still don’t know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I didn’t forget it I eerrrrrr I drank it. It called for white wine and I, not realizing I needed it for this recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?


So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no. 


Now I grab my cookbook and see what recipe I have the ingredients for. OK, Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!! 


This was a wonderful finish to a crazy chaotic start. I wasn’t sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn’t do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well. 


I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said “mostly” green right? I used a large jalapeño pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn’t say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeño in there. 


I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn’t help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.


Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don’t mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too. 


End result……total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn’t the prettiest but trust me the taste is GREAT!



Oh oops I also doubled the rice part of the recipe, we like starch in this family! I think it was a good idea and you will still have enough coconut milk.

Mostly Green Curry Chicken over Coconut Jasmine Rice

Ingredients
  • 1 1/2 cups chicken stock
  • 1 13 1/2 ounce can coconut milk
  • 1 cup jasmine rice
  • 3 tablespoons vegetable or canola oil
  • 4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.
  • salt
  • black pepper
  • 1 green bell pepper, cored, seeded, thinly sliced
  • 1 medium yellow onion, thinly sliced 
  • 3 large garlic cloves, chopped
  • 1 small jalapeño, cut in half and seeded
  •  3 inch piece of fresh ginger, peeled and finely grated
  • 2 cups broccoli florets
  • zest and juice of one lime
  • 1/4 cup cilantro leaves (a handful), chopped
  • 3 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped
  • 1 cup frozen peas
  • hot sauce, such as (I say Franks Red Hot) Tobasco, to taste


 Directions
In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.


While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeño, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.


Serves 4

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Angel Hair Pasta with Garlic Shrimp and Broccoli

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I try to be a good girl but every now and then the little devil pops on my shoulder and whispers in my ear that she wants something rich and creamy and NOT low fat. I am obviously powerless when this happens because I immediately set out to find something to feed her evil craving. My daughter loves angel hair pasta so as soon as I told her I was thinking about doing a pasta with cream sauce she threw her vote in for angel hair. Now I am not a huge angel hair fan. I am more of a linguine girl but being the wonderful mother that I am I obliged her.

For my garlic fans out there, you will love this one. It calls for 6 cloves of garlic YUM! I really think it is darn near impossible for me to make something without garlic. I truly am addicted. Luckily my fellow housemates feel the same way or there would be trouble brewin’.

I only used 1 pound of shrimp in this recipe but, if your gang is anything like my gang when it comes to shrimp, you might want to double that or face “shrimp wars” over the pot. I also would have preferred linguine, sorry Jessi because angel hair just seems to clump up on me if it is mixed with the sauce vs pouring the sauce over the top. Could just be a chef malfunction though.

The sauce for this recipe is to die for! I just wanted to eat it right out of the pot, forget the dang pasta! And cooking the broccoli with the pasta made it perfect for us. If you like your pasta a bit crunchy you might want to reduce the cook time down to about 3 minutes. The angel hair pasta only cooks for 5 minutes so I cooked the  broccoli the same amount of time.

Bottom line, this is a really great recipe, very rich and creamy. The shrimp were fantastic in it and the broccoli let me fool myself that it was healthy-er than it really was! But heck, we all need a little creaminess once in awhile right?

Angel Hair Pasta with Garlic Shrimp and Broccoli

  • 1 package angel hair pasta
  • 3 tablespoons buttor, divided
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 3 tablespoons pesto
  • 2 tablespoons chopped fresh parsley
  • 6 cloves garlic, minced and separated
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground white pepper
  • Several dashes of hot sauce to taste (Recommended Frank’s Red Hot)
  • 1 pound fresh broccoli, cut into florets
  • 1 pound jumbo shrimp, peeled and deveined


Bring a large pot of water to boil, salt boiling water generously (water should taste like the ocean). Add pasta and cook to package directions for al dente. Add broccoli for the last 5 minutes of cooking time.

Melt 2 tablespoons butter in a medium sauce pot over medium heat. Add 3 cloves of the chopped garlic and cook for 1 minute or so, just to soften the garlic a bit. Whisk in flour for 1 minute, then slowly add the heavy cream and milk, whisking constantly. Reduce heat and simmer until thickened, stirring constantly. Add the cheese, pesto, parsley, hot sauce, white pepper, and salt to taste. Reduce heat to low and simmer.

In a medium skillet over medium-high heat, melt 1 tablespoon butter and add the garlic, shrimp and a good pinch of salt. Saute until shrimp are pink.

Toss shrimp and garlic with the pasta and broccoli, then pour the sauce over the top, stir to combine and serve.  

Broccoli Soup with Buttermilk Cheddar Biscuits

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Yesterday was my day for crazy cooking. I was so motivated and excited about being in the kitchen I wanted to cook, cook, COOK! It was probably a good thing that Kevin came  home from work when he did or I might have just cook the weeks worth of groceries I just bought all in one night! Do you ever feel like that? Cooking can just make me so happy that everything else goes away.

I know I talk about wanting to make recipes healthier. Since my gastric bypass I not only want to try to eat healthier, but I would like to help other people eat healthier too. Don’t get me wrong, I love me some pasta and cheese! But there is a balance that can be found and when I AM able to cut a few calories out of a recipe, or make it healthier by adding more veggies, whole wheat pasta, etc. I do it.

This is one of those recipes. If you have read my “About Me” info you know I have been kind of anti-canned soups. Not because they are awful, there are a few I do really like, but because they can have almost a whole days sodium intake in just one can. Plus the heavy cream adds fat which none of us want right? So I took cream of broccoli soup and changed it up. More veggies, less cream, LOTS of flavor! I actually was joking with Kevin last night that I wanted to add a jalapeno to the soup. We both looked at each other and at the same time said, “That could be really good”! Yes we like things zinged up around here. If you think it sounds good though I would suggest a medium to small jalapeno, seeded and diced, throw in with the other veggies to sweat and cook down. I am going to try it next time.

Broccoli Soup 
4 tablespoons butter
1 1/2 pounds fresh broccoli, chopped
1 large onion, chopped
1 carrot, diced
2 cloves of garlic, chopped
4 tablespoons all-purpose flour
Kosher salt 
Cracked black pepper
6 cups chicken stock
1/2 cup heavy cream
In a large heavy bottomed pot melt the 4 tablespoons of butter over medium heat. Add the broccoli, carrot, onion, garlic, and some salt and pepper. Cover and sweat the veggies down, stirring occasionally, about 10 to 15 minutes. Add the flour and stir for about 1 minute to cook out the flour taste, then add the chicken stock, stir, and bring to a boil. Once it comes to a boil reduce the heat to simmer.
Cover and cook for 15 minutes, uncover and continue to cook another 15 minutes, until vegetables are tender. Pour in cream. With a potato masher, mash the vegetables until the soup is creamy with bits of  broccoli here and there. Salt and pepper to taste, cover and keep on low heat until ready to eat. Serve with Buttermilk Cheddar Biscuits. Recipe to follow.
Buttermilk Cheddar Biscuits

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra large egg
1 cup grated extra sharp Cheddar
1 egg beaten with 1 tablespoon water or milk
Preheat the oven to 425 degrees F
Place 2 cups of flour, the baking powder, and salt in the bowl of and electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl mix the Cheddar cheese with a small handful of flour (this will help the cheese to spread evenly through out the biscuits) and with the mixer on low add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well floured board and kneed lightly 6 times. Roll the dough into a rectangle 10 by 5 inches. With a sharp floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
recipe originally seen on Barefoot Contessa Back to Basics