broccoli and cheddar soup

broccoli and cheddar soup

I do realize that I’ve been doing a lot of “green” soups lately. I like green. But that has nothing to do with it. I try and cook what’s in the fridge – common sense, but sometimes I get off on a tangent and follow my tummy cravings instead. Leeks are on clearance now because winter is coming and leek season is ending (bah) so I managed to snag 5 huge leeks for $2.50 at the supermarket. Broccoli was on sale too. I found this recipe which combines the two veges along with some cheddar. I like broccoli and cheddar soup and the premise of roasting the broccoli gave me the final push to try this recipe out. It’s simple and rather easy to do. I’m not sure if just using water would work out though (according to the recipe author it will work out). I used a very “light” turkey broth.

The soup turned out delicious. Light and creamy without the cream. I would recommend using a nice sharp cheddar. I just used the cheap stuff I had in my fridge and the flavor wasn’t really there.

Roasted Broccoli & Cheddar Soup

(taken from here)

Serves 4-6

Ingredients:

  • 2 tablespoons oil, divided
  • 1 leek, washed
  • 1 medium waxy potato
  • 1 bunch broccoli (about 1 1/2 pounds)
  • 6 cups vegetable stock, chicken stock or water
  • 1 cup grated extra-sharp cheddar cheese
  • Salt and pepper
  • Lemon wedge
  • Crème fraîche, sour cream or yogurt (optional)

Method:

  1. Preheat the oven to 425°F. Thinly slice the white and light green portion of the leek. Heat 1 tablespoon of oil in a large pot over medium heat and add the sliced leek. Cook, stirring occasionally, until the leek is soft.
  2. While the leek cooks, peel and chop the potato into 1-inch chunks. Add the stock and potato to the pot and bring the mixture to a boil.
  3. While the stock is coming to a boil, chop the broccoli into florets and spread onto two sheet pans. If the excess broccoli stalks are tender and tasty, they can be peeled and added to the pans. Drizzle the remaining tablespoon of oil over the broccoli, sprinkle with a little salt and put the pans in the oven. Roast for 5 minutes. Stir the broccoli and return to the oven for 5 more minutes.
  4. Once the stock is boiling, add the broccoli and bring to boil again. Simmer until both the potatoes and broccoli pieces are tender when pierced with a fork, about 5 minutes. Remove from the heat.
  5. Puree soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until it has melted and incorporated into the soup. Taste soup and adjust the seasoning. If you are not serving the soup with crème fraîche, sour cream or yogurt, add a squeeze of lemon.
  6. Serve topped with a small dollop of crème fraîche, sour cream or yogurt, or a grind of fresh pepper.
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