Goose Broccoli Cheddar Soup
Colder months mean it’s time to embrace the best of both worlds—goose hunting and hearty soup season. I recently found myself inspired to create a classic: Panera’s Broccoli Cheddar Soup. Then, I elevated it, adding a twist to boost the flavor and protein. The result? A rich, creamy bowl of goodness featuring slices of my homemade goose pastrami.
This recipe blends the smoky, savory notes of the pastrami with the cheesy warmth of the soup, creating a dish that’s perfect for warming up after a chilly day in the field. Let’s dive in!
Smoky Goose Pastrami Broccoli Cheddar Soup
This recipe blends the smoky, savory notes of the pastrami with the cheesy warmth of the soup, creating a dish that’s perfect for warming up after a chilly day in the field.
Ingredients
- 2 tbsp olive oil
- 1/4 yellow onion diced
- 2 cups milk
- 2 cups bone broth or broth of your choice
- 2 tbsp corn starch
- 2 cups broccoli florets and stems chopped
- 1/2 cup carrots shredded or smal diced
- 1 smoked goose pastrami breast diced
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1 dash nutmeg
- 1 cup sharp ceddar cheese shredded
- 1 cup mild cheddar cheese shredded
Instructions
- Heat a soup pot over medium heat. While it's warming up, add olive oil to the bottom of the pot. Add the diced onion to the pot and sautee until it becomes translucent. Stir in the milk and broth. Whisk in the corn starch and simmer for about five mminutes stirring continuously so the milk doesn't scorch on the bottom of the pot.
- After five minutes, add the broccoli, carrots and pastrami then season with pepper, salt and nutmeg. Allow the soup to cook for about 15 minutes or until the broccoli softens.
- Add the cheeses, and stir to melt through.
- Serve hot and enjoy.
