Thursday, April 15, 2010

Broccoli & Cheddar Soup

There's something about homemade soup that is so comforting. And most soup recipes don't have a ton of ingredients, which is great for a weeknight meal. Tonight's dinner Broccoli & Cheddar Soup with Beer Bread (recipe for easy beer bread: Due to the demands of my Facebook friends :) here's the soup recipe:

Broccoli & Cheddar Soup:
2 cups of chopped cooked broccoli (I use frozen and just steam it)
1/2 Stick of butter
1-2 large Shallots (you can substitute any medium sized onion)
1 garlic clove (put through a press or dice it really fine and smash with a knife)
1/4 tsp. nutmeg
scant 1/2 tsp. salt
ground pepper to taste
1/3 c. flour
4 cups chicken stock or vegetable stock (I use Wolfgang Puck Veg. Stock and water it down a lil- bc it's really dark, rich stock)
1 c. milk
1 1/2 full cups grated cheddar cheese (I like Sharp Cheddar)

Cook and chop broccoli and set aside. Melt butter in a large soup pot, add chopped onion/shallot, cook over med-high heat until onion is tender. Stir in garlic, nutmeg, salt and pepper to taste. Cook for a moment, then sprinkle in flour, stirring until well blended. Keep stirring and cooking for about 2 minutes (get's rid of floury taste). Slowly add your stock. Stir constantly, then bring ot a boil, reduce heat and simmer about 5 minutes until thick. Add the milk, then the broccoli, bring to a simmer, turn heat to low, and stir in cheese and keep stirring until melted. It's ready to serve. Serves 4-6. But if you really LOVE soup- double the recipe :)

Recipe adapted from a Susan Branch Recipe.

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