Broccoli and Cheese Soup
I’ve been giving the eye to this recipe from my “1000 Vegetarian Recipes from Around the World” cookbook since last winter. It’s one of those recipes I always say I want to make but always forget about for some reason. Well I finally made it. And it gets official, noticeable props from Jake. There was an exclamation of happiness when he put the first spoonful into his mouth. Jake usually never has a problem with what I make and he usually likes or loves all of it (not very often that we have to veto a recipe here, but there are those that he likes more than others). However it’s very rare for him to utter a rapturous “Yum! This is SO GOOD!” when eating something for the first time. He’s so diplomatic about his food. I’m usually the one to offer raptures and haikus on how great that casserole/soup/bread/whatever was. So this is a keeper recipe right off the bat. I think you’ll all agree if you give it a shot. As usual this called for blending which I did NOT do. I LOVED this mashed with a potato masher. No reason why you need to dirty your entire blender for this. Want to do this up differently at your house? Try a different kind of cheese! Mozzarella contains less fat than Cheddar, which is always a good thing to shoot for. If you’re not a vegetarian you could try this with chicken broth instead of vegetable broth. Or add some different spices with this; throw in a few red pepper flakes. The world belongs to you and it’s MUCH better than Campbell’s!
Broccoli and Cheese Soup
2 tablespoons butter
1 onion, chopped
1 pound potatoes, peeled and grated
2 fresh tarragon leaves
7 1/2 cups vegetable broth
1 1/2 pounds broccoli, cut into small florets
6 oz. Cheddar cheese
1 tablespoon parsley
salt and black pepper, to taste
1. Melt the butter in a medium pan. Add the onion, parsley and tarragon and sauté 5 minutes, stirring occasionally.
2. Add the potatoes, season with salt and pepper and mix well. Cook 2-3 minutes, stirring.
3. Add just enough vegetable broth to cover and bring to a boil. Cover and simmer 10 minutes or till the potatoes are tender.
4. Meanwhile, bring the remaining veggie broth to a boil in another pan. Add the broccoli and cook till tender.
5. Remove the onion and potato pot from the heat and add the contents to the vegetable broth. Mix well. Turn the heat off and let the mixture cool slightly.
6. Using a potato masher, mash the contents of the soup to your desired consistency.
7. Grate the cheese into the soup pot and heat gently so the soup doesn’t boil, mixing to incorporate well.
8. Serve immediately.