Tuesday, April 24, 2012

Wandering Gypsy Girl Broccoli Cheese Soup

Broccoli Cheese Soup
Ingredients
1 leek sliced
1/4 sweet yellow onion sliced
1 small potato sliced
1-2 heads fresh or frozen broccoli (florets separated from the larger stock-discard large stock or hold aside for making vegetable stock later)
chicken or vegetable stock (enough to cover veggies)
1 stick butter
2-3 tbl flour
cheddar cheese shredded - to taste (at least 2-3 handfuls)
milk or cream 
S&P to taste
 Rinse leeks to remove grit (slice at about 1/2 way up the dark green stem). Remove broccoli florets if using fresh broccoli and slice onion and peeled potato.
 Add 3-4 pads butter to pot and saute broccoli, leeks, onions, and potato until onions are translucent. Season with S&P here.
 Add enough stock to cover the veggies.
 Cover with lid and simmer until broccoli, potatoes and leeks are soft.
 Transfer all but 2-3 tbls of liquid to the blender and pulse until smooth.
 Add flour to stock remaining in the pot and make a rue. Add milk in slowly creating a base for a cheese sauce.
 Add desire amount of cheese (I like a lot!).
 Add veggie puree back into pot with cheese sauce - combine and bring back up to temp.
Serve warm with crusty bread.

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