BROCCOLI CHEDDAR CHIVE

$ 6.75$ 11.75

A kid favorite! But adults love this one just as much! Made with organic broccoli, Tillamook sharp cheddar, fresh organic Italian parsley, savory organic chicken stock, organic locally grown leeks, shallots, onion and garlic, organic yukon gold potatoes, organic milk and a schooch of cream. Blended until creamy and topped with organic chives.
It’s always a good idea to stock up on a couple of our soups to help with the mass meal madness that seems to continue with the pandemic’s heavy hand!  This soup brings comfort and with many of you still going through the long stretch of school months as a teacher-counselor-coach slash cook, housekeeper and chauffeur on a day-to-day basis, this soup might be calling your name!  A couple of quarts of this on hand for lunches or dinners will make life a little less hectic and a little more normal.  Check out the suggestions for reinventing this soup into fantastic, unexpected meals ~ we have a couple of good ideas!
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Description

(GF // FF)
Approximate Nutrition Info (1-1/4 cup): Calories 165 | Fat 9 g | Carbs 15 g | Protein 7 g | Sodium 400 mg

Stretching your Soup Dollars 

Here are a couple of great ways to stretch your soup dollars with our Broccoli Cheddar Chive Soup:
IDEA ONE: Baked Potato smothered in Broccoli Cheddar Chive.  Set oven to 400.  Wash and pierce (3) potatoes with a fork.  Bake for 45-60 minutes depending on size of potato.  About 10 min before potatoes are done, warm about 1-1/2 cups of your broccoli cheddar chive soup on low heat.  Steam about one cup of broccoli, shred some cheddar or jack cheese and chop (2) scallions. When potatoes are done, slice potato open, fluff with a fork.  Pour 1/2 cup of warm Broccoli Cheddar Chive over potato, top with steamed broccoli, cheese and scallions.
IDEA TWO:  Baked Chicken with Broccoli Cheddar Chive Sauce over steamed brown rice.  (3) boneless skinless chicken breasts in lightly greased glass pan.  Pour 1 to 1/1/2 cups Broccoli Cheddar Chive Soup over chicken.  Season with cracked black pepper and a small dice of fresh garlic (about 3 cloves)  Cover with foil.   Cut broccoli and cauliflower into chunky florets – about 3 to 4 cups.  Toss in olive oil and a bit of salt.  Put chicken and vegetables in oven at the same time and cook for 20-25 min. 375.   While baking, steam rice according to directions.  Remove chicken and vegetables.  Plate up rice, top with chicken and some of the sauce from pan, garnish chicken with more fresh chives.  Vegetables on the side with more broccoli cheddar chive sauce if you’d like!  Roasting asparagus is another good vegetable option for this dish.