It’s taken me forever to make this broccoli cheese soup recipe that Colleen’s been asking for, primarily because I never seemed to have any evaporated milk on hand.
Turns out we had everything we needed for DIY evaporated milk all along. I just didn’t realize it until I came across themakeyourownzone.com.
Evaporated milk is pretty much just what it sounds like – milk that’s had some of the liquid removed to make it a bit thicker. You can get a similar result simply by ramping up the ratio of instant milk powder to water. According to Bev the blogger, 1 ¼ cups of water to 1 cup of powder makes exactly 12 ounces, the size of a standard can.
Armed with this simple trick, I not only made the soup for last night’s dinner, but a crustless pumpkin pie as well.
Here’s the soup recipe, which was just as tasty as we hoped:
- 3 cups chicken or vegetable stock
- 2 cups chopped broccoli florets, fresh or frozen
- 1 small white onion, diced (about 1 cup)
- 1 (15 oz.) can evaporated milk (or 1 cup milk powder mixed with 1 1/4 cup water)
- 2 cups shredded cheddar cheese
You’re supposed to cook the broccoli and onions in the broth first, then add the milk and cheese. But I’m here to tell you that it’s not a big deal if you just feel like throwing everything in the pot and heating it up.