I started making this lightened up broccoli and cheese soup two years ago, when I became jealous that my daughter was frequently ordering a heavier version of this at Panera. I mean, what the heck, I can make soup too, right? Yes, and it’s one of our favorites.
As soon as I get a whiff of its delicious aroma, I’m transported back to my sophomore year in high school, otherwise known as “That Time I Joined Ski Club Even Though I’m Afraid of Heights.” Dad would always pick me up afterward and make me cream of broccoli soup when we got home.
When you’re cold, hungry, and still jittery from risking your life on the bunny hill as wild skiers rudely cut you off, a hot bowl of soup prepared by Dad was the most comforting thing in the world. Even if it was the kind heated up from the freezer. Skiing is dangerous, folks!
And don’t even get me started on the chair lift. Let’s just say that having my feet dangling from frightening heights without being buckled in (I could slip right out!) is not my idea of fun. My friend and I would pray Hail Marys out loud, over and over, until the ride ended. And I barely spent time actually skiing, because as soon as I’d start to pick up speed, I’d fall on purpose, scared out of my wits. Then, I’d lay there like the Michelin Man, rolling around helplessly in my puffy (but cute) outfit because “I’ve fallen, and I can’t get up!”
My poor friend spent most of her time trying to pull me to my feet. We were quite the pair, I tell you. The Laverne and Shirley of the slopes.
Without a doubt, I have some great memories of Ski Club. My favorite ones are in the kitchen with Dad though, safe and sound with my cream of broccoli soup.
This lightened up broccoli and cheese soup, made with 2% milk, a bit of half and half, chicken stock, onions, cheddar and Parmesan, tastes like a comforting bowl of love. I hope it creates wonderful memories around your table.