Kats’ Kitchen

Broccoli-Cheddar Soup April 27, 2011

Filed under: Main Dishes,soup — stacielk @ 10:56 am

I have to give a big THANKS to the Blackhawks for keeping me up until after midnight last night!  And I have to congratulate the Vancover Canucks for winning it in overtime.  I have a brother-in-law who is a Canadian and of course rooted for the lovely Canucks.  Th Hawks put up a good fight, didn’t give the series to them easily, and it came down to sudden death in overtime, where we didn’t have enough energy to get the puck in the goal before the Canucks did.

My husband and I discussed the situation.  We really enjoyed watching the Blackhawks this year and were sad to see them lose last night, but I guess to look at the brighter side, we don’t have to waste our nights anymore sitting in front of the tv watching them, especially as the weather starts becoming nicer.

And to the weather…it’s rainy hear in NW Indiana today and has been for the last couple days, so to that I say, time to bake/cook again!  (not that I haven’t been putting supper on the table…nothing too new or exciting though.)

I ran through the Parade from the Chicago Tribune this past Sunday and saw a recipe for Broccoli-Cheddar Soup.  This is a Jodi Picoult recipe (I’ve read a handful of her books) that she fed to her family on Sunday nights.  I like the soup.  It has a nice flavor and is the perfect thickness.  Not too thick like some soups can get but thick enough to fill you up.  Now let’s see if my 13 month old likes it :)

Broccoli-Cheddar Soup

3 cups chicken broth

1 onion, chopped

4 cups broccoli, chopped

dash of garlic powder

1 tsp thyme

2 bay leaves

4 T butter

4 T flour

1/2 tsp salt

2 cups milk

2 cups shredded cheddar

Slices of crusty bread (to serve

In al arge sauce pan, mix chicken broth, onion, broccoli, garlic powder, thyme, and bay leaves.  Bring to a boil.  Reduce heat, cover and sinmmer 10 minutes, or until vegetables are soft.

Remove bay leaves and pour  mixture into a food processor.  Pulse until smooth, approximately 1 minute.  Reserve in a bowl.

In the original saucepan, melt butter, whisk in flour,s alt and al ittle pepper until a thick paste forms.  Add milk and cook, stirrint constantly, until mixture thickens.  Add chedddar; stir until it dissolves.

Pour in broccoli mixture and cook until blended.  If necessary, add more chicken broth to thin.  Season with additional salt and pepper.  Serve with bread for dipping

Serves 6.  Per serving:  300 calories,  16 g carbs, 14 g protein, 20 g fat, 60 mg cholesterol, 1,000 mg sodium, 2 g fiber

Recipe from Jodi Picoult


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