Paddlers to brave the Lackawanna River on Jan. 15 for ‘ShiverFest’

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Happy birthday to Andrew J. Filippini!

<p>It looks like the cold weather has set in, so it seems like the perfect time to explore soup recipes here in the Test Kitchen.</p><p>Times Leader reader Diane Suchecki, of Pittston Township, submitted this recipe for cream of broccoli soup. The recipe was passed down to her from her late mother-in-law, Helen Sucheki of Old Forge. Besides a pot full of tasty soup, thanks to Suchecki and her mother-in-law&#8217;s recipe, I also learned a new cooking term and technique &#8212; roux, a French term that means to combine flour and fat to thicken a sauce, or in this case, the soup. (The actual steps to make the roux are not at all as intimidating as the word itself.)</p><p>Fancy words aside, this recipe was an incredibly easy one to follow and the soup turned out great. It&#8217;s also a recipe that can be modified to suit one&#8217;s tastes. I did add a few things of my own (which aren&#8217;t listed in the ingredients box).</p><p>I cooked two cups, or about one bunch of broccoli, and instead of only using just the florets for the soup, I put all the pieces into a blender to create a puree. I tossed in roasted garlic cloves into the blender, as well.</p><p>When I make this soup again, I&#8217;ll work on perfecting my roux as my soup could have been a bit thicker in consistency, but again, that&#8217;s a personal preference.</p><p>Once the soup was nearly ready, I shredded half a brick of white cheddar cheese and stirred it into the soup for extra flavor.</p><style>
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<div class="neCaption">Cook the broccoli until the florets are tender. </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2016/01/web1_cookedbroccoli.jpg</photo0><caption0>Cook the broccoli until the florets are tender. </caption0><photoCredit0>Photos by Sarah Haase | Times Leader </photoCredit0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/01/web1_soupbroccoli.jpg">
<div class="neCaption">Add the rest of the ingredients for the soup to your pot and stir again. Serve it while it&#8217;s nice and hot. </div></div><div class="metaInfo"><photo1>https://www.timesleader.com/wp-content/uploads/2016/01/web1_soupbroccoli.jpg</photo1><caption1>Add the rest of the ingredients for the soup to your pot and stir again. Serve it while it&#8217;s nice and hot. </caption1><photoCredit1>Photos by Sarah Haase | Times Leader </photoCredit1></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/01/web1_broccoli.jpg">
<div class="neCaption">Gather your ingredients for this cream of broccoli soup, which is incredibly easy to prepare. </div></div><div class="metaInfo"><photo2>https://www.timesleader.com/wp-content/uploads/2016/01/web1_broccoli.jpg</photo2><caption2>Gather your ingredients for this cream of broccoli soup, which is incredibly easy to prepare. </caption2><photoCredit2>Photos by Sarah Haase | Times Leader </photoCredit2></div></div>
<div class="metaInfo"><bylineMeta><p>By Sarah Haase</p><p>shaase@www.timesleader.com</p></bylineMeta></div><div class="metaInfo"><factboxMeta><p><strong>INGREDIENTS:</strong></p><p>6 tablespoons butter</p><p>1/2 cup flour</p><p>4 cups milk</p><p>2 cups chopped broccoli</p><p>Salt and pepper to taste</p><p>2 cups chicken broth</p></factboxMeta></div><div class="metaInfo"><shirttailMeta><p>Do you have a favorite recipe you think we should test? Send it in to ae@www.timesleader.com or mail it to A&amp;E Dept. 15 N. Main St. Wilkes-Barre 18701.</p></shirttailMeta></div>

Test Kitchen: Pittston Township resident’s recipe for cream of broccoli soup an easy and tasty dish