Sunday, January 13, 2013
It's cold here. If you don't live in AZ you're probably chuckling and shaking your head saying, "Silly girl...it doesn't get cold in Phoenix." But it is. Right now according to the weather on my phone it's 34 degrees at 11:50 AM. Brrrr. Once it's cold (or even AZ cold which usually means low 60s for the high), I want to eat soup. I love soup, and I'm always looking for a tasty homemade soup recipe. I rarely eat canned soup anymore because the ingredients are mostly stuff I don't want to put in my body, and they're just too darn salty for my taste. Except Campbell's tomato soup. I'll eat that when I'm sick, HFCS be damned! I like it made with milk and crushed up saltine crackers stirred in. Yum.
Anyway, one of my online friends, Stephanie, posted this recipe on the message board website I frequent, and I was dying to try it. My kids are pretty hit or miss when it comes to soup, but they love broccoli and cheese, so I took a chance that this one would be something they'd like. Plus Stephanie is a nutrition consultant, so I knew I could trust that this was something healthy to feed my family.
Broccoli Cheese Soup
Source: The Mamasphere via Stephanie
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock (I use homemade)
1/2 lb fresh broccoli
1 cup carrots
1/4 teaspoon nutmeg (optional)
8 ounces grated sharp cheddar cheese
salt and pepper
1. Sauté onion in tablespoon butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
3. Stir constantly and add the half & half.
4. Add the chicken stock. Simmer for 20 minutes.
5. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
6. Add salt/pepper/nutmeg to taste. Puree with immersion blender.
7. Return to heat and add grated cheese.
I've made this twice in about the past month, and it's a big hit with my family. My boys always grumble a little when I've made it, but they both eat it all up. Actually I made it this past week and doubled the recipe to take some to an injured friend and her family. They all liked it, too. It's really hearty and filling, and it comes together pretty easily, too. I really should just double it on a regular basis so I have some to eat for lunches or stick in the freezer because one batch goes pretty quickly. This is definitely a great addition to my go-to soup repertoire! Add a salad and some crusty bread or rolls, and you have a great meal!