I love broccoli. It’s not a sentiment shared by my husband and apparently Z. (Who has decided she likes broccoli only when it is uncooked)
As many of you know, MA was hit by a blizzard this week, particularly the south shore, where we reside. Our backyard, drifts excluded, got 30 inches of snow. Last night it was below 0 degrees and we are expecting more snow tonight and Monday. (YAY!)
I was freezing all day, and just wanted some soup. But there’s more. 1) I love that Panera broccoli cheddar soup, and I wanted to try to emulate it 2) my friend B has been sick for just about a week, and I worry for her as she’s pregnant, and super sick. I wanted to make something that she would like, be able to eat and it would stick in her stomach.
So I made broccoli cheddar soup. It was SO easy, I made it a little less fatty primarily because of what I had on hand, but also because I wanted it to be less creamy so B would be more inclined to eat it. If you like super cheesy, I’ll give those instructions too!
This is what you’ll need;
1 large head of broccoli
2 medium carrots, peeled and sliced into thirds
1 medium onion, diced
3 cloves garlic, minced
1 tbsp. steak seasoning (atlantic spice company)
5 tbsp. flour
3 cups milk
5 tbsp. butter
2 cups extra sharp cheddar (4 if you want cheesy)
3 cups vegetable stock
2 tbsp. cream cheese
1/2 tea smoked paprika
Add the broccoli, carrots, onion, garlic, veggie stock, steak seasoning, cream cheese to the crock pot.
In a saute pan, make a rue using the milk, butter and flour. To do this add butter to medium heat and melt, then add flour and whisk in. Slowly add milk, 1 cup at a time and whisk until thickened, adding a further cup each time it thickens.
When rue is complete, add to crockpot. Turn crockpot on low and cook for 6 hours.
After 6 hours ladle soup into blender and blend until smooth. Return to the crock pot and add paprika and cheese. Stir, cover and cook for a further 20 minutes. Serve with fresh bread and a nice pale ale.