Wednesday, November 11, 2009

Cheddar Broccoli Soup

The other day I started making the bread bowls. So now that the starter is ready and the bowls are made, it is time to make the SOUP.

In a saute pan, you add 2 tablespoons butter, and half a medium onion. You can add more or less onion based on your tastes. Saute the onion until translucent. Set Aside

In a larger pot, melt 1/2 stick (4 Tablespoons butter). To that add 1/4 cup flour. mix. This is called a roux. Let this cook about 2 minutes, and keep stirring. To this slowly add 2 cups of water, or chicken stock. You can mix the two to equal 2 cups. While adding this, keep stirring. Let heat up about 10 min. Then add the onion, about 1 pound brocoli, and 1 cup carrots Cook until the veggies are soft. About 20 min. When soft, you will blend together. If you used a large sauce pot, you could use an immersion blender. If you can not use an immersion blender, transfer in batches to a blender. Be carfeul as the soup is hot.

When you have everything blended, and back in the pot add some heavy whipping cream. I add about 2 tablespoons. Add until it's a consistency that you like. I also add about 1/4 cup milk as well. You could add that 1/4 cup as the whipping cream. When i have the cream on hand I will add more, as it's a nice rich flavor. For calories and due to the cost of the cream, I typically add in the milk. It does lessen the calories and the fat content as well in the soup.

Now that you have made the bread bowls and the soup. You will want to cut the tops off the bread bowls, and pull out the middle. Place the bowl on a plate, add soup, and enjoy.

For my family of 2 adults and 1 child, I double all the ingredients in the soup. I also add in extra broccoli, and carrots. This is a great way to get veggies into your kids. And unless they are around when you are making this, they won't realize how many veggies are in the soup.

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