Soup Is Home Cooking
Published by Carolin on Tagged soup, vegetable
It’s cold today and I want to stay warm. I started looking through my recipes and I came across one of my favorite soup recipes. I love soup and I love it all year round. But I especially love a bowl of soup on a cold day. It just warms you up right to the bones.
When I think about home cooking I think soup. When I was growing up my mom would make a lot of homemade soups. I think partially because we loved them and partially because it was an inexpensive way to feed a family. The soups she would make would be filling. Not like when you open a can of soup and add water. I am not against canned soup at all, I actually buy a lot of them. But a home cooked soup is just always that much better. Well I have to say thank-you to my mom for passing on this tradition because now I love to do a lot of home cooked soups as well.
A lot of the times when we think about making a soup from scratch we think it is going to be such an ordeal. It really doesn’t have to be. There are a lot of soups that you can whip up in 20 minutes. Especially if you are preparing a vegetarian type soup. You don’t have to worry about cooking the meat or the bones from the meat.
I have a Broccoli soup recipe that I want to share with you today. You know I am all about easy cooking and fast cooking. Well this is both. Now you can make this vegetarian by using a vegetable stock. I use chicken stock because I always have lots of it. No I do not make my own stock. Well I shouldn’t say I don’t, I will but usually I have a good quality of stock in my pantry.
Try this soup either as a starter or it is perfect for lunch with a nice crusty bun or some bread.
Broccoli Soup
I large Bunch of Broccoli
2 cups chicken stock
Sauce
2 Tbsp butter
2 Tbsp flour
½ tsp dry mustard
½ tsp garlic powder
1 1/3 cups of milk
1 cup grated cheddar cheese
Salt and pepper
In a large saucepan bring stock to a boil. Add broccoli and cook until fork tender. DO NOT THROW OUT STOCK YOU ARE GOING TO USE IT.
In another saucepan over medium heat, melt butter add flour, dry mustard and garlic powder. Whisk until smooth. Cook for a minute
Slowly add milk, keep whisking. Let it come up to a slow boil. Add cheese stir until melted.
Now at this point it is your choice, you can coarsely chop the broccoli and add it. Or what I do is I throw it in the food processor for a quick chop. Then add to the cheese mixture. Stir in the stock that you cooked the broccoli in.
There you go, now you can warm up.
TIP OF THE DAY
You make this soup even faster by cooking the broccoli in the microwave. If you do it this way just sprinkle some water in with the broccoli, then add stock at the end.
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