Sunday, February 13, 2011

uncanny

We have had some unusually cold days here lately. Snow four times in one winter in Memphis is extreme. On those cold days I stayed warm with a belly full of rich soup. This broccoli cheddar soup is so easy and so good you will never reach for that canned stuff again. I promise.

To make it you will need the following ingredients:

1 bunch of broccoli
1 cup of cream
1/2 stick of unsalted butter
1/2 cup of shredded cheddar cheese
1/2 cup of grated parmesan cheese
3 tblsp of flour
1-1 1/2 cups of veggie broth
1/4 cup of red onion, minced
1 clove of garlic, miced
salt and pepper to taste

Simply melt the butter in a medium sauce pan over medium heat. Add in the garlic and onion. Once fragrant, whisk in the flour to thicken. Add in the cream and heat through. Don't let it bubble or burn though. Turn down the heat as needed. Mix in the cheeses and let melt. Pour in the broth to desired thickness. Combine completely with creamy mixture. In the meantime, boil the broccoli crowns in a separate pot of salted water. Drain and pulse in food processor. Fold into the soup pan. Add salt and pepper to taste. Serve while still warm.

Now this may not be the most figure friendly recipe, but at least you are getting your green veggies. Plus, this of all the sodium and preservatives you cut out by making it from scratch. And hey, its still sweater weather for a little bit longer.

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