All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
What's soup season without broccoli cheddar? Not a soup season we want to be a part of. For minestrone is magic, and chowder cheery, but the mix of broccoli cheddar in soup form is held in high esteem for a reason. Every spoonful will hit your taste buds perfectly, especially with the salty prosciutto and delightful cheese augmenting the already amazing experience. Broccoli cheddar, take a bow. (Or a bowl!)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Coarsely chop broccoli into bite-sized pieces.
Trim and thinly slice green onions, keeping white and green portions separate.
Tear cheese into bite-sized pieces.
Remove prosciutto from refrigerator. Place prosciutto in a single layer on a large plate and cover loosely with a damp paper towel. Microwave until darkened, firm, and crinkled all over, 2-4 minutes.
Remove from microwave. Set aside to cool. Prosciutto will crisp as it cools.
Cook the Broccoli
Break cooled prosciutto into bite-sized pieces.
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add broccoli, half the prosciutto (reserve remaining for garnish), white portions of green onions, 3 Tbsp. water, and a pinch salt and pepper to hot pot. Cover, and cook until water is almost completely evaporated, 2-3 minutes.
Start the Soup
Uncover hot pot and stir in flour until no dry flour remains.
Add 2 cups water, cream base, demi-glace, ¼ tsp. salt, and a pinch of pepper. Stir vigorously until smooth, then bring to a simmer.
Once simmering, stir occasionally until thickened, 1-2 minutes.
Remove from burner. Add cheese and stir vigorously until melted and smooth.
Plate dish as pictured on front of card, topping soup with remaining prosciutto and green portions of green onions. Bon appétit!
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