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.
I received these beautiful cocottes as a Christmas present and I immediately set about coming up with a recipe for them with something I had on hand. This is super simple and wonderful as a side dish – you could also make these in individual ramekins. I made a pear, walnut salad with balsamic fig vinegar and stilton cheese crumbled on top with a grouper burger.
2 large Yukon Gold potatoes, cubed
2 tablespoons olive oil
1/4 Cup Parmesan cheese (or to taste)
1/4 Cup Shredded white cheddar, Gruyere (or other shredded cheese)
salt & pepper to taste
Pre heat oven to 400 degrees. Cube potatoes and place in a large bowl. Toss with olive oil, salt, pepper and the parmesan cheese. Spray the cocottes or ramekins with cooking spray, place potato mixture in the cocottes and sprinkle with the cheese. The next time I make these I will try a little smoked Paprika on top. Place lids on top (or cover with foil) and bake about 30 minutes or until potatoes are tender.
The weather has been warm but it SMELLS like fall out there, that dusty leaf smell, pumpkins are everywhere (and in everything). So… time to start making soups and stews. This is velvety smooth and tastes decadent but it is low-fat, gluten-free, and and be made dairy-free and vegetarian!
3 Tablespoons extra virgin olive oil, divided
1 sweet onion, sliced thin
salt and pepper
6 cups cauliflower florets (1 medium-sized head cauliflower)
Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add the sliced onions, season with salt and pepper, and then saute until lightly caramelized, 10 minutes.
Add chicken broth and turn heat up to bring to a boil. Add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Add the cauliflower and simmer for about 10 minutes. Transfer the soup to a blender and then blend until very smooth. Pour back into the soup pot. Bring soup back up to a bubble. Stir in a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve with a salad and some crusty bread.