Oct 24, 2011

That's So Souperfly!

Hi loves! I'm back in Deutschland after an AH-MAZING trip to London this past weekend. London is my new favorite city. For reals. If it wasn't so crowded, I would consider living there. But alas, that is not possible. Germany will have to do. ;) Now on to other things (but I promise to post a recap of our London visit soon!).


Do you guys remember when I told you about my first guest blog on this fabulous slice of the blogger world? Well today, I'm linking up with Jess for Souperfly Soup Day! (So fun, Jess!) 'Tis a wonderful day for soup it is! It's rainy, cold, and all around BLAH today here in Germany. Perfect for a hot bowl of yummy soup! Truth be told, I'm not the biggest fan of soup. I never really fancied drinking and slurping my dinner. Plus, it takes me forever to drink hot liquids, and soup is no exception. So dinner, when soup is involved, takes too long and I lose interest. Seriously, give me a sandwich already. BUT, if you can whip me up a soup that's creamy and chock full of veggies, cheese, or meat...I'm likely to eat it.

Can you guess what kind of soup I made for this link-up?! YEP! Broccoli and Cheddar Soup! And it's BETTER than Panera's version. Not kidding. TAKE THAT PANERA! D gobbled it up like it was hot wings...and that's saying a lot. That boy loves hot wings. This recipe will be staying in my fall/winter foods repertoire for years to come! I hope you'll add it to your's too! Here you go fellow foodies!

Mmmm are you drooling yet? 

Broccoli and Cheddar Soup
adapted from Mel's Kitchen Cafe
Makes 4 servings

INGREDIENTS:
1 3/4 cups chicken broth
1 small yellow onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt

1/4 teaspoon garlic powder
pinch of nutmeg
2 cups of half and half (you can use milk if you're trying to be extra healthy, but just for this recipe, I wouldn't!) -
--UPDATE---this is also great when made using fat free half & half. Who'd a thunk it?
1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded swiss cheese
2 to 3 cups chopped, lightly steamed fresh broccoli (stick to the 3 cups if you like a chunky soup and use fresh broccoli. The frozen stuff makes for a watery soup, and quite frankly, doesn't taste as good!)

DIRECTIONS:
1. In a medium sized pot, steam 2-3 cups of chopped broccoli. (If you're new to the steaming idea, basically just put a 1/4 cup water in the pot, add the chopped broccoli, cover with a lid, and heat on medium-low heat for about 10 minutes. Your broccoli will steam up nice and bright green and will be crisp-tender. Exactly what you want for this soup!) 


2. After your broccoli is all nice and steamed, set it aside, then simmer the chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. 
3. Next, heat your half and half up in the microwave for 1-2 minutes, just to take the chill off.
4. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring with a whisk constantly for 2 minutes. (This part is called making a roux. It helps to thicken soups. Look at you, how fancy you're cooking skills have gotten just now! Just in case you need some help, this is what the roux should look like after the 2 minutes is up. Yep, thick, pasty mush...just right!)


5. After your roux is made, slowly whisk in your warmed half and half. Stir and heat together on medium heat until the soup starts to thicken. This might take about 5-8 minutes.
6. Time to add the warmed chicken broth and onion mixture to the pot...pour slowly and continue to stir until well blended.
7. Add the shredded cheeses a few handfuls at a time and stir until completely melted.
8. Then stir the steamed broccoli into the pot. You can add more salt and pepper to taste if need be.


Hello broccoli and cheese yumminess!! Get in my belly! If your's is gooey and creamy like this, then you did it right, at least by my cheesy standards! You really can never have too much cheese.


You can serve this with warm crusty bread or in a bread bowl! We ate ours with fresh pretzel rolls from the bakery. D-VINE! Enjoy and link-up at Jessica Lynn Writes for lots of Souperfly good-ness!! Happy Monday, y'all!

5 comments:

  1. You crack me up with your writing; I love it. I also think I'm going to LOVE that soup! I saw fresh broccoli at the market this morning and now I'm kicking myself for not picking some up. Next week I will and then I'll make this! Thanks for linking up :)

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  2. Ooh, I can't wait to hear about London. We haven't done much travelling and I would love to go there soon!

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  3. looks delicious! i'll have to save this one

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  4. broccoli cheese soup is one of my faves, ESPECIALLY on a cold, wet day. :)

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  5. Mmmm . . . looks wonderful! Especially with the swiss cheese.

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