Wednesday, November 16, 2011
Broccoli Cheese Soup
Well yesterday we had a hint of cool weather so I guess I can post this soup recipe, right? Plus, I know everyone who doesn't live in the South has cooler weather and would enjoy a warm meal like this one!
Although I am not complaining too much about the 72 degrees it is here in Austin.
I intended to take step by step photos for y'all but my camera died the day I made this and I had to wait for a new charger to come in the mail so I only have a picture of the finished product. Hopefully, that is enough to entice you to make it.
This isn't a super rich version which I think equates to a healthier version. If you want it to be creamier and richer, just keep adding more cheese and you could also use heavy cream instead of half and half.
Broccoli Cheese Soup
slightly adapted from Food Network Magazine
Serves 4 generously
2 tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low sodium-chicken broth
2 cups half and half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
2 cups chopped broccoli florets
2 cups sharp cheddar cheese [about 1/2 pound]
additional cheese and croutons/crackers if desired for topping
Heat olive oil in large pot over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add chicken broth, half and half, both potatoes, bay leaf 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce heat to medium low and simmer until the potatoes are tender about 10 minutes. Meanwhile, microwave broccoli with 3 TBS water and salt until crisp tender about 4 minutes, drain water.
When potatoes are tender, remove bay leaf and using an immersion blender [or transfer to blender], puree until smooth. Return soup to pot and thin with water, if desired.
Return to simmer over medium low heat, stir in broccoli and season with salt and pepper.
Add cheese and stir until melted.
Top with additional cheese and croutons or crackers if desired.