Friday, April 8, 2011

More Soup

I clearly was on a soup kick, and I had a craving for broccoli and cheddar soup (like the one at Panera).  This soup was delicious, and really easy to make.  I would definitely make it again.

Recipe: Broccoli, Cheddar and Potato Soup (from Eat, Live, Run)
2 tbsp butter
medium bunch of broccoli, chopped
1 russet potato
1 yellow onion, chopped
1 garlic clove, minced
1/4 tsp cayenne
1/2 tsp dry mustard
1/4 tsp nutmeg
1 tsp salt
6 oz grated sharp cheddar cheese
2 T all purpose flour
3/4 cup whole milk
3 cups vegetable broth

Blanch broccoli by adding to boiling water for 30 seconds, and then removing and putting in an ice bath.

In a large dutch oven, melt the butter.  Peel and chop the potato into small 1-inch dice.  Saute both the onion and potato in the butter until the onion is translucent.  Add the garlic and cook 30 seconds more.  Then add the cayenne, mustard, nutmeg and salt, toss to coat.

Add the flour and stir well, cook for 1-2 minutes.  Pour in the broth and add back in the broccoli florets.  Stir and bring to a simmer.  Cook for about 15 minutes, until the potato is tender.  Slowly pour in the milk, and add the cheese, stirring to melt.

Puree with an immersion blender to desired texture.

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