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Wednesday, February 20, 2013

Broccoli Cheddar Soup

We are getting so close... one week until we settle on our new house! I am so over being in a hotel and cooking primarily with my crockpot. I am over having only one measuring cup in the hotel which is 1/3 cup. For whatever reason that is all that is in the kitchenette and I refuse to buy a new set since I have like four sets in storage.

Violet is going to have her crib back and her own room and the dogs are going to have endless space to run and all I am going to have my Le Creuset and a full set of measuring cups. Priorities.

In the meantime I'll be stalking Pinterest like a fiend for new house ideas. Feel free to interrupt me.

This recipe is one that I pulled up from last year when I was pregnant and trying to get back into blogging but failed. I was too busy shoving cupcakes into my mouth to write about anything.

I'm always on the lookout for a good broccoli cheese soup. This one was great! Easy, delicious and filling.


Ingredients:
6 tbsp unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups low sodium chicken broth
2 bay leaves
1/4 tsp nutmeg, grated
Kosher salt, to taste
Freshly ground pepper, to taste
4 cups (about 1 head) broccoli florets
1 large carrot, shredded
2.5 cups sharp cheddar, grated, plus more for garnish

Directions:
Melt the butter in a large pot or dutch oven over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook 3 to 4 minutes until golden in color. Gradually whisk in half and half until combined and smooth.

Add chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot and simmer until tender, about 20 minutes. Discard bay leaves. Puree soup with an immersion blender, or in batches with a regular blender. Puree until smooth. Return soup to pot.

Add the cheese and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Serve with garnish of additional grated cheese.

Adapted from Pass the Sushi.


Labels: ,

3 Comments:

Blogger DebraK said...

Looks awesome! Just found your site and am anxious to peruse around. Am going to try your Brown Sugar and Balsamic Glazed Pork Loin tonight...looks delish! So, are you in your new house now!!!???

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C + C Marriage Factory: Broccoli Cheddar Soup

Broccoli Cheddar Soup

We are getting so close... one week until we settle on our new house! I am so over being in a hotel and cooking primarily with my crockpot. I am over having only one measuring cup in the hotel which is 1/3 cup. For whatever reason that is all that is in the kitchenette and I refuse to buy a new set since I have like four sets in storage.

Violet is going to have her crib back and her own room and the dogs are going to have endless space to run and all I am going to have my Le Creuset and a full set of measuring cups. Priorities.

In the meantime I'll be stalking Pinterest like a fiend for new house ideas. Feel free to interrupt me.

This recipe is one that I pulled up from last year when I was pregnant and trying to get back into blogging but failed. I was too busy shoving cupcakes into my mouth to write about anything.

I'm always on the lookout for a good broccoli cheese soup. This one was great! Easy, delicious and filling.


Ingredients:
6 tbsp unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups low sodium chicken broth
2 bay leaves
1/4 tsp nutmeg, grated
Kosher salt, to taste
Freshly ground pepper, to taste
4 cups (about 1 head) broccoli florets
1 large carrot, shredded
2.5 cups sharp cheddar, grated, plus more for garnish

Directions:
Melt the butter in a large pot or dutch oven over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook 3 to 4 minutes until golden in color. Gradually whisk in half and half until combined and smooth.

Add chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot and simmer until tender, about 20 minutes. Discard bay leaves. Puree soup with an immersion blender, or in batches with a regular blender. Puree until smooth. Return soup to pot.

Add the cheese and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Serve with garnish of additional grated cheese.

Adapted from Pass the Sushi.


Labels: ,