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Today's Case:

Cork and Cleaver Cream of Broccoli Soup

Subject: Cork and Cleaver Cream of Broccoli Soup
From: Kipp
Date: 9/10/2025, 11:19 AM
To: Phaedrus

On 9/10/2025 10:48 AM, Kipp  wrote:

 You already provided the Steak marinade and it was spot on.  And for the Hawaiian 
 Chicken teriyaki marinade all you do is switch the burgundy with white wine. 
 That’s the only difference.

 I cooked at the Cork and Cleaver in east Phoenix during high school and college.  
  just wish  I could remember their recipe for the delicious cream of broccoli soup.  
 If you come across it, please let me know.

Thanks!

Kipp 

Pinetop, AZ

Hello Kipp,

Thanks for the tip on the Hawaiian Chicken teriyaki marinade!

I found three recipes for the Cream of Broccoli soup. They are all three probably copycats, but you can't know unless you try them. One is here: Pekin the Chef

Two more are below.

Phaed

This one is from "Cooks.com":

https://www.cooks.com/recipe/s82fy5o4/cork-n-cleaver-broccoli-soup.html

Cork N Cleaver Broccoli Soup

4 c. heavy cream 
7 c. whole milk
3 c. fresh broccoli, chopped
1/2 c. fresh celery, chopped
6 tbsp. onion, chopped
16 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper

Heat cream and milk in large saucepan until simmering. Cook broccoli, celery and 
onions in milk and cream until tender. Melt butter in small saucepan, stir in the flour. 
Add butter-flour mixture to milk and cream. Cook and stir 3 minutes. 
Remove from heat and add salt and white pepper.
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This one is Google AI's response:

Based on historical accounts, the Cork 'n' Cleaver restaurant in Fort Wayne, Indiana, 
once handed out the recipe for its popular cream of broccoli soup on cards. While the 
original recipe card is not available online, a number of copycat versions have been 
shared over the years.
A commonly cited version of the recipe uses a roux of butter and flour as a thickener 
and includes chicken broth, milk, and cheese for a creamy, rich flavor.

Ingredients:
1/2 cup butter
1/2 cup all-purpose flour
1 medium onion, finely chopped
4 cups fresh broccoli florets, chopped
4 cups chicken broth
2 cups milk (or a mix of half-and-half and milk)
1 cup shredded mild cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:
Sauté the aromatics. Melt 1/4 cup of the butter in a large pot or Dutch oven over medium heat. 
Add the chopped onion and sauté for about 5 minutes, until tender and translucent.
Add broccoli and broth. Add the chopped broccoli florets and chicken broth to the pot. 
Increase the heat and bring the mixture to a boil. Reduce the heat and simmer for about 
12 minutes, or until the broccoli is tender.
Make the roux. While the broccoli is simmering, melt the remaining 1/4 cup of butter in a 
separate, small saucepan over low heat. Whisk in the flour and cook for 1 minute, until lightly 
browned, to create a roux.
Combine and thicken. Whisk the roux into the simmering broccoli and broth. Continue to 
cook and stir until the soup is thickened and bubbly.
Finish the soup. Reduce the heat to low. Stir in the milk and shredded cheddar cheese until 
the cheese is completely melted and the soup is hot. Avoid boiling the soup after adding the 
milk and cheese.
Season. Season with salt and pepper to taste before serving. Garnish with additional cheese 
or croutons if desired.