Broccoli Spaghetti Cheese soup (Zuppa di Broccoli e Spaghetti)

 

Broccoli Spaghetti Cheese Soup (Zuppa di Broccoli e Spaghetti)

Broccoli and spaghetti is a simple Italian American comfort food,
which has become popular in the United States.  
When the Italian immigrants moved to the U.S., they adapted their cuisine 
to the ingredients available in their new home. 

This dish was made by many of my Italian family members and friends.
It's a delicious, easy-to-prepare meal you can have on the table in minutes.
The Broccoli is sautéed with olive oil and butter with anchovies, onion, and garlic.  
It is tossed with spaghetti and topped with grated cheese.
My kids will tell you how we ate this meal at least twice a month.

I decided to turn this popular dish into a broccoli cheddar cheese soup would be fun,
and then top it with twirled spaghetti.  It was a family success.
You can serve this soup with or without spaghetti.

Ingredients:
2 TBS olive oil
3 small anchovies
1 cup onions, chopped
3 garlic cloves, minced 
2 lbs broccoli florets, fresh or frozen
4 cups chicken or veg broth
1/8 tsp red pepper flakes
2 TBS butter
8 ozs cheddar cheese
4 TBS grated cheese
1 lemon juiced and zested (reserve the zest for pasta)

8 ozs spaghetti, cooked (optional)
Toss the spaghetti with Fresh parsley, coarse pepper, grated cheese, and olive oil.

Directions:
1.  Heat the oil in a large pot on med/high heat.  Sauté the anchovies until they dissolve.  Stir in the 
onions.  Cover to sweat the onions for 10 mins.  Stir in the garlic, broccoli, broth, parsley, pepper flakes, and butter.  Bring to a boil, cover, and simmer until broccoli is soft.  
2.  Stir in the cheese and lemon juice.  Taste and season with salt and pepper to your liking.
3.  Blend the soup in a blender or use an immersion blender.
4.  Serve the soup with approx. 1/2 cup of spaghetti in the center of the bowl.

Pineapple Sauce

 Pineapple Sauce served warm is just the best thing on this planet.  Okay, so why pineapple sauce, you may ask.  Because it is easier than making apple sauce and because it just goes with ham.  Did I say that it was also delicious?  I used canned pineapple packed in juice, not syrup.  Yes, it makes a difference to me.  Just add a few simple ingredients, and before you know it, it's done.  I served this sauce with my Brown Sugar Bourbon Ham, Roasted Honey Butter Carrots, and Whipped Mashed Potatoes.  

Ingredients:

20 can crushed pineapple (with juice)

1/2 cup brown sugar

1 TBS Dijon mustard

1/4 tsp ground cinnamon

2 TBS lemon juice

1 TBS cornstarch

1/8 tsp salt

Directions:

1.  Add all ingredients to a medium-size saucepan, stir well.  Heat on medium-high until pineapple starts to boil.  Reduce temperature to low and let simmer until desired thickness, approx. 5 mins.  

Note:  Serve warm