Friday, January 22, 2010

15 Under 15: Broccoli Cheese Soup

Wow! You may be thinking... where did she get that terrible little broccoli clip art? Well, he just so happens to be featured in a great article about a certain green veggie and your immune system. Where was he last week when I got this yucky cold? Guess I'll be eating my broccoli from now on...
Soups are a fabulous way to keep your energy going when you're sick. This one can be made in 15 mins, and reheats nicely for the rest of the week. It's a staple in my soupertoire.
Wow! You may be thinking... where did she get that terrible term? Well, it just so happens that my brain is on winter vacation. Just read the soup recipe, already...

Broccoli Cheese Soup
3 tbsp butter or margarine
1 small onion, finely chopped (The most intensive part of this soup, but hey! now you can buy frozen or fresh pre-chopped onion!)
3 tbsp flour
kosher salt
fresh ground black pepper
2 cups milk
2 cups chicken broth
2 cups frozen broccoli, or fresh
1 cup shredded cheese, plus more for topping

In a large saucepan over medium hi heat, melt the butter. Add chopped onion and saute until soft and golden. Add flour and stir to create a light roux. Do not allow to burn. Add pinch salt and pepper. Then add milk and broth, stirring and scraping bottom of pan. Reduce heat to medium and allow mixture to thicken. Add broccoli. Cook an additional 10 minutes, stirring occasionally. Add cheese and stir until melted. Serve topped with additional cheddar. A hollowed out roll makes a delicious bread bowl.

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