Danny was home sick yesterday, so I didn’t get a chance to post anything. I took the weekend off to celebrate his birthday. We went to Rockfest, the “largest one day music fest” in Kansas City. We were interviewed by the Star, Kansas City’s paper and put on the website (you can see that here, if you want to. Second video down) about why we went. It was a pretty good day, for the birthday boy. 🙂
I love broccoli and I like cheese, but I was never a big fan of putting cheese on broccoli. It took away all that yummy “green-ness” of the broccoli. So, I had never really tried them together in a soup. Danny loves it, and used to eat it warmed up out of a can. Soup from a can is not soup to me, it’s salty veggies.
I decided that I would try to make him some soup that was home-made and clearly better for him than from the can. If I liked it, that was a bonus but if not, I could pack it for him in his lunch. Mom said that she couldn’t remember if she liked it or not, so I made enough for 8 servings.
It was delicious, in fact, I ate two bowls by myself. Yum. This recipe came from here and was called a copycat Panera soup, but since I have never had it, I couldn’t tell you if it came out the way it was supposed to anyway.
I have a thing about cooking milk for a long time, I don’t like to do it. Since this recipe called for basically cooking milk for about 40 minutes, I cut that down by precooking the broccoli. I also used the fresh cream from the cow, instead of half and half.
She has everything all measured out, but I don’t do that, as you know. So here it is, and I really hope you enjoy it as much as we did.
1 bunch of broccoli, cut into florets
1 onion, diced
2 carrots, peeled and grated
about 2 cups of cream
2 cups of chicken stock
butter (to cook the onion and also to make a roux)
Cheddar cheese, shredded from the block, preferably
salt and pepper
Precook the broccoli, about 15 minutes, or just long enough to cook through, but not lose the crisp. Drain. In a saucepan, melt about 1 tablespoon of butter and saute the onion until clear. Remove to a holding container. Melt another 1/4 cup of butter (or so, I just used a couple of large tablespoons full) and add the same amount of flour, stirring to incorporate all the flour into the butter, let cook for a couple of minutes. You don’t want to smell flour. Add in your cream, while stirring to remove clumps. Add in the chicken stock. Let simmer about 15 minutes.
Add in the veggies (don’t forget the onions!) and cook until they are tender, about 20 minutes. I poured 1/2 of mine into a blender to make it smooth, put it back in the pot and added the cheese, about a cup. We really like cheese. 🙂
We served ours with french bread and home made butter. It was so yummy, Danny didn’t have any left over to take for lunch!