a view from the laundry pile…

…it's all about perspective.

Vegetarian Broccoli Cheese Soup

on November 8, 2014

Between Pinterest, the online magazines, and my friends, I don’t think there will ever be enough time to try all the recipes I want to. But, now that’s it’s getting cooler here in the PacNW and, being the weather wimp I am, I will be spending more time, inside, experimenting with those that do sound most interesting.

And, while Fred isn’t always thrilled with coming home to “guess what we’re eating?” and “it’s supposed to be that color…” he really is my biggest fan and I’ve not disappointed him yet…well…not often, anyway.

Vegetarian Broccoli Cheese Soup

Ingredients

1/4 cup Butter
1/4 cup Flour
2 cups Half & Half
1 14.5 oz. can Vegetable Broth
1/2 medium Onion, chopped
1/4 cup Carrots, chopped
2 cups Broccoli Florets, rough chopped
1/2 tsp. Garlic
Salt & Pepper to taste
pinch of Cinnamon
1/2 to 1 cup fresh grated Cheese (you can use whatever you’d like or a blend of more than one, such as sharp Cheddar and smoked Gouda, for example. I chose Tillamook Cheddar because it’s vegetarian).

Directions

1). In a large sauce pan, over medium to medium-low heat, melt the butter.
2). Whisk in the flour to incorporate and cook until it’s light brown.
3). Slowly but steadily add the Half & Half, whisking continuously. This will begin to thicken the longer it cooks.
4). Once the mixture (“roux”) has thickened, whisk in the vegetable broth.
5). Let this cook 5-10 minutes, stirring often.
6). Add in the chopped vegetables, salt, pepper, garlic, and cinnamon (you don’t want this to boil but you do want it to be hot enough to cook the veggies so adjust your heat, if necessary) and cook 20-25 minutes, or until the veggies are cooked/very soft.
7). Let this cool 15-20 minutes.
8). In a blender or food processor, puree the soup, in small batches, and return to the pan.
9). Turn the heat to medium-low and stir in the cheese.
10). Once the cheese has melted (you can no longer see “strings” when you stir and lift the spoon), it’s ready to serve.

This would be great in a bread bowl but, tonight, I’m serving it with buttermilk biscuits and adding some diced, cooked chicken to Fred’s bowl and bacon bits to mine (imitation, of course!).

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