Warm, cheesy goodness, right at home!
Warm, cheesy goodness, right at home!

Our Greatest Soups, Guaranteed to Warm You Up, and Give Winter the Texas Boot!

It occurred to me, as I trudged; sniffling and making other unsightly sounds that this Sunday is Daylight Savings time.  Possibly no greater sign that spring might, indeed, spring.  Someday. 

Until then, today is definitely a trudge out my crock pot, hearty and thick, warm-your-bones soup day.  Perhaps you haven’t had a chance to swing by your very favorite Hoffbrau Steaks, perhaps you’ve got it booked on the calendar for this weekend.  (Never hurts to call-ahead!) Either way, you’ve got one of our home-made daily, and oh-so good soups on your mind.  It’s ok.  We love to share.  Here’s two straight from our kitchen, and one we just love to share. Recipes from the best restaurant in Texas…you can’t go wrong.

And the Winner Is….Broccoli Cheese Jalapeno Soup

Our most requested recipe, by a long shot.  Folks crave it, and with it good reason.  All that cheesy goodness is a pure delight.  Scared of the Jalapenos?  I tell folks all the time to try a hatch chili, or even just green chili’s.  Customizing is a great Texas tradition.  In fact, let us know how you make ours…yours. 

Famous Hoffbrau Broccoli Cheese Jalapeno Soup!

Serves family of 4.

Our famous Broccoli Cheese Jalapeno Soup!

– Corn Starch – ½ cup (mix w/1/2 cup cold water). Cold water is key here, otherwise you’re corn starch will clump. Even throw an ice cube in before you mix for best results.

– Fresh Broccoli – 30 ounces (crowns and stalks; equal parts). This is about 2 pounds.

– Processed soft cheese – 2 lbs (Velveeta is a great choice, but you can substitute any soft cheese as desired. Flavor will define outcome here! Sometimes, I get really culinary and throw in Havarti or another great, flavorful cheese choice to kick it up a notch. )

– Cheddar Cheese Soup in a can – 1 can (Campbell’s makes a great one!)

– Jalapeno’s – 2 ounces (Use canned here, and blend. Cut of jalapeno is unimportant; as you will blend completely. Try out fresh for extra daring….)

– Water – 2 quarts

1. Place jalapenos into a blender with a small amount (1/4 cup) of water. Use blender to chop very fine, and set aside to incorporate later.

2. Bring water to a boil (2 quarts)

3. Slice and dice all of the fresh broccoli into small pieces to taste.

4. Place broccoli into a microwave safe container and cover tightly with plastic wrap. Place in microwave for about 5 minutes on high.

5. As the water comes to a boil, cut the cheese into 1 to 2 inch cubes and set aside.

6. Whisk the cheddar cheese soup can into the boiling water.

7. Slowly, as you whisk, add the corn starch mixed with COLD water (COLD is important!) to the pot of cheese.

8. Turn heat off.

9. With the heat off, slowly add the cheese cubes to the boiling water; stirring constantly.

10. Next, add the steamed broccoli to the soup.

11. Mix in the blended jalapenos to the soup.

Texas Original Tortilla Soup

We might as well have invented this crowd favorite here in Texas, but history says it was born in Mexico from the need to use old tortilla’s in a creative way.  Let’s just say we’ve made it our own since then.  Long-time Hoffbrau fans will remember that we’ve had this item on our menu twice, and it’s back, and better than ever, by popular demand.  We love genuine Texas!

Hoffbrau Steaks Original Tortilla Soup

Home-Made Hoffbrau Steaks Chicken Tortilla Soup
Home-Made Hoffbrau Steaks Chicken Tortilla Soup

Vegetable or Canola Oil 2 TBSP                             Diced Yellow Onion  2 cups

Diced Celery 3/4 cup                                                 Granulated Garlic 1 tsp.

Chicken  1 1/4 lbs.                                                       Chicken Base 2 1/2 tsp.

Chili Powder 1 TBSP                                                           Salt 1 tsp.

Cayenne Pepper 1/4 tsp                                                  Cumin 2 tsp.

Diced fresh Cilantro 1/4 bunch                                     Black Pepper 1/4 tsp.

Diced Tomatoes 1 cup                                                     Water 1/2 gallon

The How-to:

1.  Boil your chicken breast, whole (allow about an additional 25% for pre-cooked weight), and cook for 20 minutes. Let cool and then use two forks to roughly shred for soup. If you are using leftovers, shred your refrigerator cold leftovers. Always be careful of cross contamination. Never re-use the same surface your raw or cooked poultry has touched.

2. Dice on all fresh produce should be 1/4 inch pieces.

3. Saute onions and celery in the oil until onions are translucent.

4. Add your seasonings, chicken base, and shredded chicken to the veggies and mix thoroughly. A good spice hint? Add your spiciest flavors (cayenne) first if you would like deep bold flavor, and last if you would like less…kick!

5. Using a regular kitchen blender, puree 1/2 of your tomatoes with just a small amount of your water. Enough to cover them. Add to the stock pot. Use the water from the 1/2 gallon you measured.

6. Add remaining water, and other 1/2 of diced tomatoes.

7. Bring to a boil.

8. Finely chop your cilantro and add. Turn down heat and simmer for twenty minutes.

Soup will always taste best when prepared one day ahead. Top (liberally!) with cheddar cheese and broken tortilla chips. I especially enjoy some scattered green onions on top as well. Serves 8.

Last, but certainly not least, is one of our all-time favorites.  Nothing is as good on a cold day as chili, and Texans know that better than any other state, hands down.  This recipe is one of the best….voted, deliberated and tasted by a distinguished panel.  Recipe courtesy of Olen’s Mama.  Who can argue with a Mama? 

The Best Texas’ Mama’s Chili Recipe

Real Texas Chili!

*courtesy of one of our favorites, Olen Rutherford

2 pounds hamburger meat

Salt and Pepper to taste (Or can be left out if desired)

4 Tablespoons Cumin

4 Tablespoons Chili Powder

2 Tablespoons Paprika

2 Teaspoons Dried Oregano

2 12-oz Beers (Whatever is on hand. Dark is better.)  We love a good Shiner or Ugly Pug!

32 ounce jar of Pace Picante Sauce Hot (this contains all others ingredients like onions, garlic, peppers and tomato)

About half a jar maybe more of water

Place hamburger meat in deep pot and cook on high heat until browned. Drain meat and replace back in pan. Add salt and pepper if desired. If salt and pepper is added let cook for about 1 minute more. Add the the jar of Pace Picante sauce into pot and and some water at this point. Next add Cumin, Chili Powder, Paprika and Dried Oregano.

Let simmer about 2 minutes before adding the beer. Stir and test for proper consistency. If too thick add more water if thin then add a bit of masa (cornmeal!). Once proper consistency is achieved then reduce heat and simmer for about 30 minutes.

Hope you love it like we did! If you don’t have time to cook it, remember to come on down today to our house, where your chosen cup is just waiting, hot, and naked. Ready for you to dress it up with cheese, onions, jalapeno…or anything else. 

Are there other recipes you want to see?  We always try ’em out, test drive them a few times, and make them in a slighter smaller batch, but are happy to pass them your way.  Let us know what you’re thinking.  Happy to help.  Until then, come by for a visit, and stay warm just a little longer.

Which is your favorite recipe? We would love to know.