I love making soup. There's just something about a lovely smelling soup simmering away on the stove on a frosty winter evening that makes me smile. This is a recipe that I've never made before, but I decided to give it a try for dinner last night. As you will see in my review below, the soup came out a bit thinner than I was expecting (I was thinking it would be about the same consistency as a chowder), but through some stroke of refrigerator magic it seemed to thicken up in the fridge overnight and was super delicious for lunch today.
Oh, and...
Super Helpful Tip: Make sure that when you buy cheese for this recipe you only buy one cup, not eight cups because that's what you wrote down on your shopping list by mistake (not that anyone would ever do that...haha! Ahem. Cough). Enjoy!
Broccoli and Aged Cheddar Soup
Ingredients
2 onions, diced
8 cups broccoli, chopped into small pieces
3 tbsp. olive oil ("Oh, Popeye!")
3 tbsp. butter
8 cups vegetable stock
1 cup heavy cream
1 cup aged cheddar cheese, grated (I used light aged cheddar)
1 tbsp. Worcestershire sauce
1/2 tsp. nutmeg
salt and pepper to taste
1/2 cup cooking sherry
1/2 cup fresh parsley
Directions
In a large soup pot, saute onions and broccoli in oil and butter. Add stock and simmer until broccoli is tender, about 20 minutes.
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| Double double toil and trouble |
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| I like how obvious the instructions are on my blender |
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| Not pictured between the last picture and this one: an explosion of pureed broccoli all over my kitchen! |
Serves: About 12
Megan's Review: This soup came out a bit thinner than I was expecting, even after adding the roux at the end. After refrigerating overnight though, it was nice and thick for lunch today. The flavour was tasty...not exactly what I had in mind, but still good. I would love to hear your comments below on how to modify the recipe to make it even better. The Hubby's review is quite a bit different than mine...
The Hubby's Review: ...Awesome! One of the best soups I've ever had.
Recipe Source: Whitewater Cooks (http://www.whitewatercooks.com)
hmmm I don' have any sherry/// would that matter?
ReplyDeleteis it salty because of the stock? I am trying to watch my sodium intake... but I absolutely love and adore both broccoli and cheese. I eat a ton of broccoli every week.
Hi Lynn...it is a bit salty. I looked for low-sodium vegetable stock and they didn't seem to have it at the store. I'm sure you could sub low-sodium chicken stock in its place. You could probably leave the sherry out...it just adds some flavour, but probably was one of the cuplrits in the soup coming out a little thin. Oh, and FYI, I'm going to stop posting updates on Facebook soon, so if you want to follow my blog then you can always sign up on the right hand side of this page to follow me by email. Let me know if you end up making the soup and what changes you make.
ReplyDeleteJust a trick I use...
ReplyDeleteWhen I'm making soup (which is a lot, by the way) I sometimes dice up potato (or yam or sweet potato, if the recipe could use a bit of sugar) and sautee it with the onions at the beginning. Then when I add the stock I just let it boil until the potato basically disintegrates. It thickens it up quite nicely.
I started doing this when my best friend found out she had Celiacs and I needed a way to thicken my soups without adding any flour. Although it does leave the soup with a texture a bit more rustic than traditional flour would.
-Alex (Sorry, I'm at work and creeping your blog. I just love cooking and can't help putting in my two cents...)
I use that trick too!! Haha I love blog creepers...hope you like it!!
ReplyDeleteThis will give your soup more body and add a very nice, creamy flavor which you will enjoy. Obviously if you are using soup as part of a weight loss diet then adding cream is probably a no no as it is high in calories! Soup maker online in India
ReplyDeleteI love this soup! I just googled whitewater broccoli soup to find this :) I used half and half and added a bit of cornstarch mixed with water at the end. It's delici
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