Very simple quick soup with a lot more flavor than I expected
- Carbohydrate 7.50343995537959 g
- Cholesterol 38.4155353860256 mg
- Fat 11.4813273612347 g
- Fiber 0.301593755099625 g
- Protein 15.8186364864114 g
- Saturated Fat 6.83537892695545 g
- Serving Size 1 1 Serving (207g)
- Sodium 662.512431236161 mg
- Sugar 7.20184620027997 g
- Trans Fat 1.14187090233993 g
- Calories 197 calories
Step-by-step
- Bring broth to boil in medium saucepan.
- Add broccoli and onion.
- Cook 5 minutes or until tender.
- Meanwhile brown ground venision is small skillet.
- Drain.
- Gradually add milk to flour, mixing until well blended.
- Add with cooked ground venision to broth mixture.
- Cook, stirring constantly until mixture is thickened and bubbly.
- Add cheese and oregano.
- Stir until cheese is melted.
- Season to taste with salt and pepper.
Standard broccoli cheddar soup relies on a heavy roux cooked for several minutes to eliminate raw flour taste. This quick version bypasses traditional techniques by whisking flour directly into cold milk before adding it to the pot. Ground venison provides a lean protein alternative to traditional beef, requiring careful handling to prevent toughness during browning.
Watch the saucepan closely once the milk and flour slurry joins the broth. Stir constantly with a flat-bottomed wooden spoon to prevent scorching at the bottom edges. Visual doneness relies entirely on viscosity. The liquid is ready when it coats the back of a spoon and leaves a clear path when you draw a finger through the coating. Introduce sharp cheddar only after removing the pan from direct heat. High heat causes dairy proteins to seize, resulting in a grainy texture rather than a smooth emulsion.
Substitute ground beef or turkey at a one-to-one ratio if venison is unavailable. Whole milk yields a richer body than skim varieties due to higher fat content.
