St. Patrick’s Day is just around the corner so I have a delicious green soup for you today!
This is a nice basic Cream of Broccoli Soup – it has all the flavors you would want and gets its thickness from potatoes that are cooked in the soup and then blended right in. If you are really watching your calories feel free to reduce the cheese or use reduced fat cheese.
Although this winter was kind of a bust, everyone loves a good soup – so celebrate St. Patrick’s Day or a Thursday, whatever – and enjoy this soup!
Cream of Broccoli Soup
as adapted from Munchin with Munchkin - makes 6 large appetizer bowls
- 2 Tbsp. salted butter and/or oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 big heads of broccoli, chopped
- 3 celery stalks, chopped
- 2 medium potatoes, diced
- 1 Tsp. ground mustard
- 1 Tsp. dried thyme
- 6 cups chicken stock
- 1 cup baby spinach
- 10 oz sharp cheddar cheese, shredded
- 2 cups milk
- salt and pepper to taste
- optional splash of lemon juice
In a large pot heat butter/oil over medium heat. Sauté onions until translucent. Add garlic and cook for about a minute. Add broccoli, celery, spinach and potatoes. Sprinkle with mustard and thyme. Continue to sauté for about 5 minutes. Pour chicken stock over vegetables and bring to a boil. Reduce heat, cover and let simmer for 40-60 minutes.
In batches, puree the soup in a blender OR use your handy immersion blender (my favorite kitchen tool) Return soup to pot and stir in shredded cheese. Slowly whisk in milk and return to a simmer for 5 minutes. Salt and pepper to taste.
This makes about 6 larger servings, but reheats & freezes really well!
And I leave you with this, Today’s Question of the Day… what is your favorite color of food?