February 28, 2011

Broccoli and Cheese Soup

I started with an Emeril Lagasse recipe and then made several modifications including substituting potato instead of onion, regular milk instead of cream, colby jack instead of cheddar, and I changed a few of the other ratios. The result? One of the best soups I've made yet. It was creamy with just the right amount of saltiness. I'm not a broccoli fan but I would make this again for sure, especially as it took only about 30 minutes from start to finish. The recipe below yields 4 healthy size portions. Enjoy!

1. An immersion blender is definitely the way to go on this one. Not too expensive (about $30), it makes the soup blending process so easy since you can blend everything right in your pot on the stove without having to transfer everything to a blender.

3 Tbs unsalted butter
1 cup shredded potato
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1/2 tsp minced garlic
1/2 tsp chopped fresh thyme leaves
3 Tbs all-purpose flour
3 cups chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup milk
1 1/2 cups shredded Colby Jack Cheese, extra for garnish
Croutons, for garnish

1. Melt butter in a medium pot over medium heat.
2. Add potato, salt, pepper and nutmeg and cook 5 minutes, stirring often.
3. Add the garlic and thyme and cook, stirring about 1 minute.
4. Add the flour and cook, stirring about 2 minutes.
5. Slowly add the chicken stock, whisking constantly, and bring to a boil.

6. Reduce the heat and simmer until thickened, about 5 minutes.
7. Add the broccoli and cook, stirring, until tender, about 10 minutes.

8. Remove the pot from the heat and puree with an immersion blender.

9. Add milk and bring to slight simmer.
10. Add cheese and cook over low heat, stirring, until melted

11. Serve and garnish with cheese and croutons if desired.

1 comment:

  1. Easy, healthier than others and delicious. My daughter loved this soup recipe. I also used chicken broth for the liquid. I've had better but without a doubt, those soups had a considerably higher fat content. This one is worth making so you can eat it with less guilt.