Monday, February 3, 2020
Broccoli CHEEEEESE Soup
This is soup season! Soup is the perfect cold weather food. I can freeze some, eat some now, heat some for a snack and fill a thermos to take out in the woods! That last part is the best. Outside, chilled, hiking, adventuring and then opening that thermos to the warm steamy aroma. Mmmmm. Since our Produce Butchers- John, Marie and Matt are making assorted meal starters I find myself shopping this section first. Lots of options for making stir fry, soup or casseroles. The chopping is done for me and I get just the right amount of each item, no waste.
The other day Marie had cut broccoli and green onions, seemed like just the right combo for Broccoli Cheese soup! I get intimidated by recipes that have too many ingredients. Too much time and mess. So I kept it simple. BIG fan of simple. Cheese soup can be tricky and I've made every mistake in the book...just so you don't have to. If the cheese gets too hot the soup will look curdled (still tastes fine), you can use processed cheese which holds up better but I like the bite of cheddar. Cook the broccoli until it is soft before running through the blender or it will be gritty. Take the center out of the blender lid and hold a towel over the hole, the hot soup expands and will blow broccoli guts all over the place if you don't. Yeah. I did that. I found that it's much easier to use an immersion blender if you have one. No extra dishes or possible volcanic soup eruptions.
This recipe is just 5 ingredients not counting (lots) of salt and pepper. It makes a BIG pot of soup.
Creamy Broccoli Cheddar Soup
64 oz Low Sodium Chicken Broth
16 oz Tillamook Triple Cheddar
1 Pint Half and Half
1 tbs Chopped Garlic
1 most excellent Broccoli chop (with onion or asparagus or whatever would all be excellent)
Lotsa salt and pepper
In a large soup pot combine veggies, garlic and broth, simmer for around 10 minutes or until largest pieces of broccoli are tender. On the lowest possible heat begin adding cream, stirring in until hot through. Add salt and pepper to taste. Remove from heat and add cheese, stir until melted. Here you can either run half at a time in a blender, with a towel on top to avoid the explosion thingy or use and immersion blender right in the pot. Either way it's gonna be so delicious!
I like to add a little something on top for color and texture; croutons, bacon, cheese, nuts or this little McCormick assortment, all make a great topping.
Load up and head out to the woods with a thermos full of this and I promise you'll be glad you did!
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