Tuesday, October 12, 2010

Annie's Broccoli Cheddar Soup

1st, yes, I am alive. And yes, I actually have been eating the last 6 or so months, even though I haven't been telling you about it. To be honest, I haven't tried many new things and when I have, they just haven't been that exciting. But, I think last night might have got me back in the swing of things food-wise!

2nd, I want to live at Annie's house. I would be her maid and she could pay me in food. I love that she makes things that are reasonable and not too far fetched where I can't find the ingredients in my local store.

I had starred this recipe for Broccoli Cheddar Soup awhile back and this week was finally up to the challenge of making some new meals. I can't really say it's healthy, but you do get a truckload of veggies in your system and it's a super frugal dinner option! Oh and it came together quickly, for a soup especially! I'm enjoying a bowl of it for lunch today and am looking forward to having it for lunch again tomorrow!

Broccoli Cheddar Soup
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Ingredients:
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper

Directions:
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.

In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.

Source: Annie’s Eats original


My notes: I used my mandoline with the cheese grater slot to shred the carrots and I just rough chopped the broccoli. I like a chunkier soup though. I also noticed that it needed a decent amount of salt and pepper on the first day- so I added a little to the pot, but day 2 was perfect. No need for any additional seasoning. It easily made enough for 4-6 servings.

1 comment:

  1. Yum! I just made some! Thanks for sharing this one :)

    ReplyDelete

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