Sunday, January 8, 2012

Broccoli Cheddar Soup

The Christmas stuff has come's officially over.  It was sad, despite my best efforts to make it not sad.

I think you could make a truck ton of money if you started a business to go around and take down people's Christmas decorations for them while they're out of the house and pack them away so that when they come home it's like "oh wow, that was painless".  

...of course you'd really only have business once a year...and yeah okay there's maybe a few problems with this idea but please.  Someone.  At least volunteer to come take mine down for me.  For free.  Next year.  January fifth.  It's a date.

So the resolutions have been going strong.  There have been moments of weakness.  I have come thisclose to drinking a pop, eating sweets, and there has been a definite cheat day slipped in there.

But I'm making progress!  How are your resolutions doing?

The best thing is that this broccoli cheddar soup was not part of my cheat day.  Amazing huh?

I still miss cookies too.  But this helps ease the suffering.  

Broccoli Cheddar Soup
(adapted from skinny taste)

1 small onion, chooped
1 carrot, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 Tbsp butter
2 Tbsp flour
2 1/2 cups chicken broth
1 cup milk (I used skim)
2 medium potatoes, peeled and diced
salt and pepper to taste
3 heads broccoli, chopped small
1 3/4 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 Tbsp parmesan

Chop your veggies, preferably using the awesome new knife Jim got you for Christmas.

In a large soup pot, melt the butter.  Add the onion, carrot, celery, and garlic, saute on med-low heat about 5 minutes.  Add flour, salt and pepper to taste, and stir until smooth.

Add chicken broth, milk, and potatoes and turn heat to high until it boils, then reduce heat to low, cover, and cook until potatoes are soft, about 15 minutes.

Add broccoli and parmesan, stir well.  Adjust salt and pepper.  Cook uncovered until broccoli is done tender, around 5 minutes.  Add cheddar and American cheese, stir well and remove from heat.

Separate about 1/3 of the soup and, using an immersion blender, blend that 1/3 for a couple seconds, to thicken the soup a bit.  If you don't have a blender you can skip this part.

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