Thursday, January 8, 2015

Cold Weather Cure

Hi there!  I hope you have been staying warm, despite the freezing (or not so freezing, depending on your location) January temperatures.  Unfortunately, it is currently 2 degrees in our neck of the woods.  In the winter, there is nothing better than a warm bowl of soup.  It is not only comforting and filling, but it also seems to warm the soul.  I have been on a bit of a soup kick lately - chicken tortilla soup, baked potato soup, tomato soup - but this broccoli cheddar soup just might be my favorite.  It's full of broccoli and has the perfect cheese taste.

If my kitchen walls could talk: This soup freezes beautifully for easy leftovers on another chilly night. Feel free to top your soup with additional shredded cheese.  Looking for more warmth?  Try a drizzle of truffle oil.  Feeling extra decadent?  Top with crisp bacon or croutons.

Broccoli Cheddar Soup


1 yellow onion, diced
1 tsp garlic, minced
1/4 C butter, unsalted
1/4 C brown rice flour
6 C 1% milk
40 oz frozen broccoli (about 4 bags) 
1 tsp salt
1 tsp black pepper
8 oz sharp cheddar, shredded
1/4 C half-and-half (optional)

1. In a large pot, combine onion, garlic and butter over medium high heat.  Continue cooking, about 5-8 minutes, until onions begin to lightly brown.  Add brown rice flour, stir to combine, continue cooking another 1-2 minutes.
2. Add 1% milk, stirring to combine until mixture begins to bubble and thicken.  Reduce heat to medium low, add broccoli.  Cover pot and continue cooking 30-35 minutes, until broccoli has softened.
3. Stir in salt, pepper and cheddar cheese until cheese has melted.  Using an immersion blender, puree soup until desired consistency is achieved.  If desired, stir in half and half or additional 1% milk if soup appears too thick.

What's your cold weather cure? 

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