When it is cold, grey and you just want to curl up with a bowl of comforting soup this is a healthy one do make. Very easy and great for a work night. This is from a wonderful Williams-Sonoma book, Soup of the Day, 365 days of Soup. I added blue cheese to the top but you can eliminate or add cheddar.Serve with a crisp salad or warm bread.
3 Tbsp butter 1/2 cup chopped shallots (or 1 onion) 1 lb Yukon Gold Potatoes, cubed 1 1/2 lb Broccoli, cored and chopped salt and pepper to taste 3 Tbsp all-purpose flour 4 cups chicken broth 1/4 lb Blue cheese crumbled
In a large, heavy pot, melt the butter over medium-high heat. When it foams, add the shallots and cook, stirring occasionally, until limp, about 1 minute. Stir in the potatoes and broccoli. Sprinkle with salt, pepper and flour and stir until the flour is incorporated, about 1 minute. Add about 1/2 cup of the broth, stirring to make a paste, then gradually add the remaining broth and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes and broccoli are fork tender, about 15 minutes. Let cool slightly.
Using a blender or hand held blender (which I used), mix until smooth. Return the soup to the pot, place over medium high heat, and bring to a simmer. Sprinkle in half of the cheese and stir until melted, about 1 minute. Serve with the remaining cheese on top. I just used some crumbled cheese to sprinkle on top.
My husband loves the idea of vegetables. He loves to eat them when they are disguised.
I was not sure he would eat these but he cleaned the plate. The roasting brings out a sweet nuttiness and these make a wonderful side dish to anything! This was adapted from the New California Cookbook. Full disclosure: I actually used a brioche hot dog bun for the breadcrumbs and it was fabulous.
4 tablespoons olive oil, divided
1 shallot, chopped
1 cup coarse fresh breadcrumbs made from crustless French bread
2 teaspoons grated lemon peel (optional)
1 broccoli crown, stems removed, tops cut into florets
2 tablespoons fresh lemon juice
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add shallot; sauté until beginning to brown, about 2 minutes. Add breadcrumbs; toast until golden, stirring frequently, about 3 minutes. Transfer mixture to small bowl. Mix in lemon peel. Season to taste with salt and pepper.
Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until stems are crisp-tender and lightly browned, about 20 minutes. Sprinkle with lemon juice. Transfer to serving bowl. Sprinkle gremolata over and serve.
I am on a soup roll, obviously. My husband likes his vegetables disguised and this did a great job. Broccoli is not his favorite but he loved this. I used an immersion blender but it is smoother if you use a food processor. Just depends on what texture you want. The cheese is optional.
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon fresh or dried thyme and parsley
8 cups chopped broccoli (stems and florets)
4 cups chicken broth or vegetable broth
½ cup whole or fat free milk (optional)
½ cup shredded cheddar cheese
½ teaspoon salt
Freshly ground pepper to taste
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add carrot and herbs; cook, stirring, until fragrant, about 10 seconds.
Stir in broccoli. Add broth; bring to a low boil over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 15 minutes.
Puree the soup in batches in a blender until smooth. Stir in milk or half-and-half (if using), cheese (if using) and salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
This is fairly low on the guilt level and I found it tastes even better warmed up! Comes together quickly. Great as a vegetarian main meal, side dish and a way to disguise broccoli – which is how my husband prefers it. Kid friendly comfort food. Inspired by Skinny Taste.
12 oz elbow, shells or other twisty pasta (I used Trottole)
1 1/2 tbsp butter
1/4 cup flour
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
2 cups reduced-fat sharp cheddar
salt and fresh pepper to taste
12 oz fresh broccoli
2 tbsp grated parmesan
1/4 cup seasoned bread crumbs
Smoked Paprika (optional)
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.
In a large, heavy skillet, melt butter. Add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
Heat a large pot of water, Cut broccoli into florets and using a steamer cook for just a few minutes, not quite cooked. The original recipe did not call for it to be cooked so you could add the broccoli uncooked.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked pasta and broccoli, mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top. Sprinkle with a bit of smoked paprika.
Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.