Friday, February 26, 2010

Why do I only blog about soup? Here's another one...

The reason I've been blogging about soup so much recently is because I've been cooking soups every Tuesday for Helping Hands in Potsdam. So, soup it is, again, I promise next time will be something different. I'm in California now, for a extended trip and will be cooking to my hearts content, so I'll be sure to make some new recipes. But for now- here's soup.

Broccoli Cheddar Soup:
olive oil
4 cloves garlic, minced
one onion, small dice
1/4 cup flour
2 cups 1% milk
3 cups chicken broth
3 bay leaves
1/4 teaspoon nutmeg
5 cups fresh broccoli (stem is okay too)
2 large carrots, small dice
2 1/2 cups good sharp cheddar- shredded
salt and pepper to taste

Saute onion over medium high heat until tender and translucent, add garlic and saute a few minutes more. Add the flour and cook until a light brown color. Whisk in the milk and broth, bay leaves, let simmer about 20 minutes. Add fresh broccoli and carrots and simmer another 20 minutes until tender. After all vegetables are tender, remove bay leaves and then blend soup about two cups at a time (be careful using the blender with hot liquids). Blend until smooth but leave about 1 1/2 cups of soup in the pot unblended (for texture). Add the blended soup back to the unblended soup and simmer another five minutes. Add the cheese and stir until melted. Ladle up and enjoy. This soup is great with a crusty baguette (but what soup isn't)! Also, you will notice this soup is much greener than most broccoli cheddar soups- it's because the broccoli is fresh and there's more of it in there than usual- it's still delicious!





6 comments:

Ryan said...

yum. I'm making this one for shiz.

Claire said...

One of my sisters told me about your blog- I tried the healthy cookies and we all really like them! I was wondering if you had any advice to keep them from crumbling?

Sarah said...

More bananas and cook for less time- they'll continue to hold as they cool. Also, bake them on the upper rack so the bottoms don't burn! good luck. So happy our following!

Sarah said...

More bananas and cook for less time- they'll continue to hold as they cool. Also, bake them on the upper rack so the bottoms don't burn! good luck. So happy our following!

Sarah said...

More bananas and cook for less time- they'll continue to hold as they cool. Also, bake them on the upper rack so the bottoms don't burn! good luck. So happy our following!

Bridget said...

sarah, im going to make this. i like that it doesnt have velveeta in it which, i wonder, can be called real cheese?