Wednesday, December 21, 2011

creamy broccoli + sharp cheddar soup, minus the guilt

you know what i love?

i love when i can make a meal that is awesomely delicious and i don't feel guilty after ingesting it. because you know there are all sorts of tasty, rich soup recipes out there that make your belly scream "yes, please!" but after you eat them, your belly, ass and thighs are screaming "whyyyy???!!! why must you do this to us?"

so, you know what we have here, folks?

we have a win-win-win situation.

happy belly, happy ass, happy thighs.

you're welcome.

broccoli cheddar soup slightly adapted from 101 cookbooks

2 tablespoons unsalted butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, finely chopped
2 1/2 cups organic vegetable broth
1 cup organic 1% milk
1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets
1 cup freshly grated aged Cheddar, plus more for topping
1 - 3 teaspoons whole grain mustard, to taste

melt the butter (or olive oil) in a large saucepan over medium-high heat. stir in the shallots, onion, garlic and a big pinch of salt. saute for a couple minutes. add in 1T flour and cook for 2 minutes, stirring. stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. uncover and stir in the broth. bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes. add the milk and cook just to heat through.  taste and season with salt and pepper as desired.

serve garnished with croutons, a drizzle of olive oil, cheddar, smoked paprika or scallions. or any combination of these.

as you know, soup is even better the next day so enjoy a steaming cup of this the next day for lunch!

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