Sharon’s Divine Soup

The Gettysburg punishment continues. I have found a nice resource to use if you want students to look at the different drafts of the document that are available. Obviously it’s not the stuff of bibliographic research, but it’s fine for a high school classroom. The differences among the texts are highlighted, making it easy for students to see that these really are different versions. Would be a good resource for a lesson plan on revision too, I suppose. But I have to get through this first lesson before we can talk about anything else. I’ve really had enough of Abraham for the time being.

The highlight of the weekend is my bubbling pot of soup. This week, we had our monthly lunch gathering to share projects and whatnot from various departments. Sharon made the most divine soup, and it was perfectly safe for the acid reflux temperament of my stomach. I must share.

Sharon’s Broccoli Soup 1 bunch broccoli, separated into florets 1 small onion, chopped 6-8 chicken bouillon cubes (I used 8) 2 cups water 1/4 lb of butter (1 stick) 1/3 cup flour 2 cups milk one block cream cheese, cubed 1 can sliced or cubed potatoes (drained) In a soup pot or large saucepan, combine the broccoli, onion, bouillon, and water. Allow ingredients to boil for a few minutes. While broccoli mixture cooks, in a frying pan or saucepan, melt butter. When butter has melted, whisk in flour. Whisk in the milk until combined and smooth. Add cream cheese, whisking until the cream cheese has melted. Add 1 can of sliced or cubed potatoes (drained) to the broccoli mixture. Stir. Add the cheese mixture to the broccoli mixture, and stir to combine. Allow to simmer 3 to 5 minutes. Serve.

I made it with fatfree cream cheese and skim milk, and it was fine. Sharon’s version used the full-flavored varieties. I think that just depends upon your perspective about fat-free things. Do what makes you happy, and have enough for leftovers. It’s even more amazing the next day. It’s tasty sprinkled with cheese and bacon bits too :)