Wednesday, 20 October 2010

broccoli deliciousness

As the weather starts to cool down (significantly!) and the layers are being piled on, we need to warm ourselves up. At the request of my friends, I've actually typed out the recipe for the broccoli potato and cheddar soup that I made last week. It still needs work, but give it a try! I took my inspiration from this recipe but I decided to change it up a little to make it mine.
It's a delicious fall soup!

photo compliments of {here}

Broccoli Potato Cheddar Soup Recipe

Makes 6 to 8 servings

1 tsp. Olive Oil
1/2 Cup Onion, chopped
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
2 Cups Semi-Skimmed Milk
4 Cups Broccoli Florets
1 Cup Potato, Cubed
Salt and Pepper to taste
8 oz. Mild Yellow or White Cheddar, shredded
1/4 tsp. Nutmeg
1/4 tsp. Italian Seasoning
1/4 tsp. Garlic Powder
1/2 tsp. Cayenne Pepper

In a small skillet over medium heat, add the olive oil.  Sauté the onion for 5 minutes and set aside.

In a large Dutch oven over medium heat, melt the butter.  Whisk in the flour, stirring continuously for 4 minutes, then add in the chicken stock and milk.  Turn down the heat to simmer for 20 minutes.

While doing this, soak the potatoes in cold water for a few minutes and drain. Bring a small pot of salted water to a boil and drop the potatoes in. Cook for approximately 10 minutes just to soften them. 

Add the broccoli, onions, potatoes, cayenne, Italian seasoning, and garlic powder and let simmer for another 30 minutes.  Season with salt and pepper to taste. 

If you like a chunkier soup, transfer 2 cups of the soup to a blender and puree, and then return it to the pot.  Otherwise, use a handheld emulsion blender to blend the whole pot of soup until it is smooth and creamy. (the way I prefer it). Stir in the cheeses and nutmeg, until the cheeses are melted. 

Serve with a crusty piece of baguette and enjoy!

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