Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Broccoli Cheddar Soup
Broccoli cheddar soup is a thick and creamy cheese soup made with sharp cheddar, fresh broccoli, butter, flour, and milk. This easy recipe is ready in about 25 minutes and uses no broth at all.
Instructions
- Heat a cooking pan over medium heat and melt the butter.
- Add the chopped onion and cook until soft and fragrant.
- Stir in the flour and continue cooking while mixing to form a smooth base. Let it cook for about a minute until the raw flour smell disappears.
- Slowly pour in the milk, stirring constantly to prevent lumps. Bring to a gentle boil, then simmer for 2 minutes until the mixture starts to thicken.
- Add the ground black pepper and stir to combine.
- Add the chopped broccoli and cook for 3 to 5 minutes, or until the florets are tender.
- Turn off the heat. Stir in the grated cheddar cheese a handful at a time, mixing well until each addition is fully melted before adding more.
- Transfer the soup to a serving bowl. Serve hot and enjoy.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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