Broccoli & Sharp Cheddar Soup | Recipe

Tuesday, February 28, 2012

Sundays always call for cooking something from scratch in our house, and I've been experimenting lately with different takes on Gwyneth Paltrow's recipes. She uses such quality ingredients, and has a knack for making traditional dishes healthy but flavorful. I tested her broccoli & cheese soup, made with loads of fresh broccoli and sharp white cheddar. It's definitely not your mainstream cheese soup as its base is chicken stock versus cream, which makes the whole dish lighter. I added more garlic and cooked mine longer than she does. I also skipped the arugula because I'm just not a fan.

I'm learning that's the beauty in playing with recipes - add in what you like, substitute what you don't!

The soup turned out nice, was easy to make, and I felt like I got my daily dose of veggies in!

I n g r e d i e n t s
3 stalks of fresh broccoli, cut into florets
1 cup +/- grated sharp cheddar
1 yellow onion, rough chop
3 cloves garlic, rough chop
2 tablespoons extra virgin olive oil
1 quart Chicken Stock
1/2 teaspoon salt
1/4 teaspoon black pepper

D i r e c t i o n s
Heat your olive oil in a soup pot over medium heat, and add your garlic & onion. Saute for a few minutes, then add the broccoli. Stir and saute for about 10 minutes. Add the chicken stock, salt, and pepper and bring to a boil. Lower the heat, cover, and cook for about 15 minutes. Turn the heat off and using an immersion blender, or by transferring the contents in batches to a blender, blend until the mixture is mostly smooth. Pour the mixture back into your soup pot, turn the heat on medium, and add the cheese. Stir, then taste and add more cheese until the flavor is to your liking. Serve, and top with a pinch of cheese for garnish.

And for dessert?

Almonds & Sea Salt in Dark Chocolate, from Fresh Market here in Louisiana.

bon appetit-


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