Chunky Chicken Brocoli and Cheese Soup

Served with sliced Haitian Bread

I love the smell of the rain. What a great way to enjoy a rainy afternoon accompanied with a bowl of hearty soup. This may not be a Haitian dish, but this soup is delicious and hits the spot every time. The combination of cheese, broccoli and potatoes go so well together, enjoy!

Ingredients

1 cup of milk

12 oz sharp cheddar cheese (shredded or cubed)

3-4 small potatoes (peeled and cubed)

1/2 vadialia onion (largely chopped)

1 tablespoon of salt

1 tablespoon of pepper

2 teaspoons of garlic powder

1 teaspoon of nutmeg

1 tablespoon of epis

1 tablespoon of Adobe seasoning

3 chicken thighs (used only because this was all I had, chicken breast will do fine)

5 cups of water

1 lime

1/2 carrot

2 cups of boiling hot water 1 blender


Recipe (yielding 2-3 bowls)

(Chicken cleaning instructions) Place chicken in sink and remove skin and fat. Then cut into large and/or small pieces. Cut lime in half, set aside lime juice and rub lime with chicken as if you are scrubbing the chi

1/4 cup of butter

1 tablespoon of flour

3 cups of broccoli

cken. Discard limes and rinse chicken with boiling hot water. Let sit for 1 minute, drain and place in a medium sized bowl add chicken, lime juice, salt, pepper, garlic, epis and adobe seasoning. Mix with hands and place in medium sized pot with 5 cups of water. Boil until meat is tender. After 15 minutes add potatoes.

Meanwhile, in a separate small pan, saute onions until clear and add flour and set aside. Using a vegetable peeler, peel carrots and set aside. Once meat is tender add broccoli, sauteed onions, milk, cheese and carrots. Stir occasionally to prevent ingredients from sticking to pan. Once potatoes and broccoli are tender, pour half the pot in the blender and purify until smooth. Pour back into pot with remaining ingredients, add butter and nutmeg stir and cook on medium low for 5-6 minutes.

Voila.