By San Diego Dining Dish
We've been having the great vegetable battle in our house. I'm sure that you can guess who's not eating her vegetables! After many tears (mine) and screams (hers), I came to the conclusion that I need to do the old hide-vegetables-in-more-tasty-foods thing. Broccoli is a power vegetable, and so easy to incorporate. It's been cold and wet this week in San Diego, so when better to make up some broccoli and cheese soup?
I wanted a little more flavor and for this soup to be vegetable heavy, with the cheesy soupy part, so I mixed up a little mirepoix as my base, then added the rest.
This recipe makes a perfect amount for two adults and a baby. Serve with crusty bread!
Ingredients:
- 2 tbsp chopped onion (about a quarter of a large onion)
- 1 carrot, peeled
- 1 stick celery, ends trimmed
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk (I use whole, but 2% would work)
- 2 cups stock (vegetable or chicken)
- 1 cup fresh or frozen broccoli (steam for a minute in the microwave if using fresh)
- 1/2 cup cheddar cheese, grated
Directions:
Finely chop the onion, carrot, and celery. Place into a large saucepan and saute with the butter until tender and onion is transluscent, about 3 minutes. Add the flour, blending well. Pour in the milk and stock, slowly, stirring and alternating the items. Add in the broccoli, and allow the soup to come to a boil. Smash broccoli into tinier bits with a wooden spoon. Stir in the cheese.
0 Comments:
Post a Comment