My New Obsession

Does it count as an obsession if I’ve only made it twice?

Chopped

I think at this rate, I’m well on my way. I simply cannot stop making and eating soup. Not like from-a-can-Campbell’s-condensed-crap. Good, hearty, home made soup. I think it all started with making Lasagna Soup at Gretchen’s a few weeks ago. Last week I made this delicious Broccoli, Cheese and Potato Soup from SkinnyTaste.com. And it was. So. Good. Plus, it gave me a good excuse to use my immersion blender for the first time in forever, so, win for kitchen gadget usage! It wasn’t even that hard! The most time consuming bit was the chopping – other than that it could have been ready in less than 45 minutes. Not too shabby for a weeknight meal. And then for lunch a few days as well.

Onions, Carrots, Celery

One quick note about reheating – it does get pretty thick in the fridge from all the potato starch, so adding some milk or water when reheating is not a bad idea.

Recipe from Skinnytaste.com

Soup 3

What You Need:

  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 1/2 cups fat free chicken or veggie broth
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • salt and fresh pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tbsp parmesan cheese

What You Do:

  1. Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  2. In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  3. Add flour, salt and pepper to the pot and stir until smooth.
  4. Add broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  5. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.Cook uncovered until broccoli is cooked, about 5 minutes.
  6. Add cheddar and American cheese, stir well and remove from heat.
  7. Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Soup done

**Note: The broth adds a lot of salty flavor, so go easy on the salt!

Advertisements

Leave a comment

Filed under Cooking, Recipes, Try it and See

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s