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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Sep 27, 2011

Broccoli Cheese Soup

It feels like it has been raining forever in Pennsylvania, so soup was very comforting.  I got fresh broccoli and potatoes in my CSA, so soup it was.  Very warming.

  8 Cups Chicken Stock                                              1/4 Cup Flour
  3 Cups Broccoli, Tops Only                                      3 Tbl Horseradish Mustard
  1 Cup Broccoli, Stems                                              1 Cup 1% Milk
  3 Cups Potatoes                                                       2 Cups Cheddar
  1 Tsp Dried Oregano                                                Salt, To Taste
  3 Tbl Butter                                                                            

Chop broccoli tops, set aside.  Dice broccoli stems and potatoes.  Put broccoli stems and 1 cup of the potatoes in a pot and cover with stock.  Boil until vegetables are soft.  Puree with an immersion blender or carefully put in a stand blender and puree, return to pot.  Add remaining stock and bring to a boil.  Add remaining potatoes and broccoli, cook to soften.  While the potatoes cook, melt butter in a small saucepan.  When melted, whisk in butter.  When fully incorporated, slowly add milk, a little at a time, stirring each time until fully incorporated.  Remove from heat, stir in mustard and then add to the soup.  Add the cheese to the soup and stir until melted.

8 Servings - Per Serving: 349 Cal (47% from Fat, 27% from Protein, 26% from Carb); 24 g Protein; 18 g Tot Fat; 11 g Sat Fat; 6 g Mono Fat; 23 g Carb; 4 g Fiber; 3 g Sugar; 340 mg Calcium; 2 mg Iron; 1841 mg Sodium

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