Tuesday, November 20, 2012

Broccoli (or any vegetable) and cheddar soup

This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup was simply wonderful.....

 Garnished with shaved cheese and paprika

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian
makes 4 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced (one slice from my garlic logs)

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
OR
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannoli beans
OR
1 1/2-2 c cooked white beans of your choice

4 c chicken bone (you can also use vegetable stock) stock
OR
4 c water and homemade bouillon

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated





Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.


Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.


Serve and enjoy.

Recipe rating:
Oh Yes! Will make again.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

1 comment:

Pam said...

I love all the options with this soup!