Topic: Recipes
Apparently the gopher saw his shadow, thus 6 more weeks of Winter.
Oh, that we could be so lucky and only have 6 more weeks and not 3 more months, which is what I suspect will turn out to be the fact...
So, I think we need to be reminded of an easy recipe for a hearty soup, Broccoli Cheese Soup. Note that you can substitute frozen Cauliflower for the Broccoli or even choose a Broccoli-Cauliflower blend!
Broccoli-Cheese Soup
6 servings
Saute together in a soup pot in 2-3 tbsp. Olive oil:
½ onion, chopped fine
1 stalk of celery, chopped fine
1-2 cloves of garlic, chopped fine
Add:
32 oz chicken broth
16 oz. frozen, chopped broccoli
2 carrots, chopped into smaller pieces
Salt, pepper and parsley
Simmer with lid on until the broccoli and carrots are throughly cooked and soft about 30 minutes.
Stir in:
2 Tbsp. Flour mixed in 1 cup of milk
Simmer additional 5 minutes, while stirring.
Then, stir in:
8 oz. shredded cheddar cheese
Pulse with the immersion blender, directly in the pot,a few times to puree some of the soup, especially the larger pieces, leaving smaller pieces intact.
