I’ve done it! I’ve made good soup!!!!!!
Okay, I know in the grand scheme of things, this isn’t a major victory for society or anything, but I have been in a culinary rut…
And I do love soup!
Many thanks to everyone who wrote me with soup recipes and guidance. I think I’ll pay you back by sharing my new pride and joy!
Note: Originally, I got this recipe from the Panera Bread website. But of course I didn’t follow the recipe. The following is what I did and, not to brag or anything, but it kind of rocks!
-Ally
Ally’s Awesome Cheesy Broccoli Soup
1 tablespoon butter, melted
1/2 medium onion, chopped into teeny tiny pieces
1/4 cup butter
1/4 cup flour
1 1/2 cups skim milk
1 can chicken stock
1 bunch fresh broccoli, chopped
1 cup chopped carrots
Salt and pepper to taste
Dash nutmeg
4 ounces grated cheddar cheese
4 ounces reduced fat Velveeta
Saute onion in 1 Tablespoon butter, set aside. (Note: I think next time I’ll omit this bit of butter and use cooking spray instead and save these calories.)
Place 1/4 Cup butter in saucepan with flour, whisking over medium heat for 3-5 minutes.
While stirring constantly, slowly add milk until the roux reaches a smooth consistency. Continue stirring and add chicken stock.
Cover and simmer 20 minutes.
Add carrots, broccoli, and onions and cook over low heat until veggies are tender (25-30 minutes).
Season with salt and pepper to taste. (I also used Garlic Salt to add additional flavor.)
Remove soup from heat and pour (a few cups at a time) into a blender. Puree until it reaches the consistency you like.
Return soup to pot and place over low heat. Add cheeses and nutmeg, stirring well.
Then…enjoy!
I hope you guys like this recipe. I can’t wait to make it again. Plus, while you’re all out of school for winter break I think it would be awesome if you’d do something kind for your moms and dads like…maybe…have dinner waiting some night when they come home from work? That might be awesome.
Later gators,
Ally
