I am a soup aficionado. I have quite a few soup recipes that I'm looking forward to sharing with you. I whipped up this recipe for lunch with my step-mom today and it turned out great. Broccoli and cheddar soup has a reputation for being high in calories, however, this soup delighted my guest even with only a quarter of a pint of cream and quarter of a bag of shredded cheddar in my fridge!
Light Broccoli & Cheddar Soup
4 T butter
3 T all purpose flour
1 small white onion
1 elephant clove garlic
1 1/2 c no-sugar added plain almond milk
1 quart chicken stock
4 carrots
3 broccoli crowns
1/2 c half and half
1/2 c shredded cheddar cheese
2 t salt
pepper to taste
This soup starts by prepping the vegetables. Dice the onion and peel the garlic (mince as well if you don't have a microplane, which is what I use). Then wash and peel the carrots and broccoli. I peel the stalk of the broccoli because I like to dice the stem for adding to the soup. Thinly slice the carrots. Then dice the stalk of the broccoli and create small florets from the crown.
Heat a large soup pot over medium-low heat. Melt butter, then slowly whisk in the flour one spoonful at a time, stirring constantly. The whole process should take 1 to 1.5 minutes. This is called a roux. The roux should have movement to it (i.e., not complete paste). Add onion and garlic (grate garlic into pot with microplane if not minced). Saute for 2-3 minutes, adding splashes of almond milk to keep the roux from burning.
Slowly add chicken stock and remaining almond milk while stirring constantly to incorporate with roux. Turn heat to medium. When the stock is steaming add the carrots and broccoli and cook for 10 minutes. Add cream, then cheese (in small handfuls). Add salt and pepper, then simmer for 10 more minutes. Serve immediately.
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| My secret weapon |
I love this recipe because of it's bright yellow color. This is a simple vinaigrette that brightens up any salad. It's great for dressing a side salad of baby lettuce paired with a main course or a large potluck salad of shaved brussels sprouts. The taste is so rich, and the ingredients so simple, I make a large batch for the week ahead in an old honey jar I have.
The tool that makes this salad dressing so easy is the microplane. Mine is a wand style, and it was a gift, but it was probably under $10. I use it all the time! The trick to the microplane is to rinse it clean with water directly after use. This prevents any crusty pieces from sticking to the tiny teeth on the grate-like edges. That could be a real pain to clean if clogged.
Yellow Vinaigrette
1 lemon
1 giant clove garlic (or 2 small-medium)
3 T. feta cheese
3 T. honey
2/3 c. extra virgin olive oil
3 T. apple cider vinegar
Over a medium jar, start by using the microplane to zest the entire lemon (make sure to wash it first). Only take off the outermost yellow layer of the lemon with the microplane, don't go too far into the white rind. Then add the juice of the lemon by either squeezing through mesh colander, so as to catch seeds, or squeeze into side bowl and pick out seeds by hand.
Next, peel garlic. My trick for doing this quickly is to take off the top and tip. This always seems to make the whole shell pop off in one or two pieces.
Then holding the garlic vertically, grate over the jar using the microplane. I find that rotating the clove keeps the microplane teeth from creating grooves and the job stays quick. Use your finger to scoop out the pulp from the back of the microplane.
The hard work is over. Add the rest of the ingredients. When you get to the feta, go for the crumbled bits on the bottom of the tub or crush any large chunks before adding to jar. Finally, put a lid on the jar and shake vigorously to mix. It should be a gorgeous creamy yellow color when mixed, but it will separate if refrigerated.
