It's reveal day again for my group in the Secret Recipe Club! I'd like to say that the Club has kept my interest in food blogging alive. There have been times I haven't felt like writing about what I cook - mostly because I've been making the same things over and over. But since I started the Secret Recipe Club, I've not only HAD to make new things, I've found all kinds of new blogs to read and new recipes to try.
This month, my assigned blog was The Double Dipped Life. I spent several hours over a couple of days going through Krista's blog, and made a list of 5 different recipes I want to make. The one I made for this post is Broccoli-Cheddar Soup. I had just gone to the commissary the day before, and my refrigerator was full of fresh produce, including two crowns of broccoli. I'd been thinking about just steaming them as a healthy side dish, but when I saw Krista's recipe for the soup, I knew that was the first recipe to try. It was a winner!
Don loves soup - almost any kind of soup, so when I asked him if he wanted to give this a try, he was enthusiastic. We had a loaf of multigrain bread in the freezer, so I thawed that to have with the soup.
This soup was not only easy to make, it came together fairly quickly. It was nice to find out that it wasn't a cream-based soup as I'd expected, but broth-based, thickened with a little flour, and had only 1/2 cup of cream in it. It tasted as if it had a quart. We ate nearly all of it for dinner last night, and today I finished it off for lunch - I subbed at Yucaipa High today and needed to take my lunch.
The ingredients I used are below. For Krista's original version, which is only slightly different, go here.
from Krista of The Double-Dipped Life
3 T butter, plus 2 T cold butter, cut into pieces
1 cup yellow onion, chopped
1/4 t freshly ground black pepper
1/2 t minced garlic
pinch dried thyme
3 T all-purpose flour
3 cups chicken broth
2 heads (approx. 1 pound) fresh broccoli
1/2 cup heavy cream
1 1/4 cups shredded cheddar cheese
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended, about 2 minutes. Slowly add the broth, whisking constantly, and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10-15 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to light simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Makes 4 servings.
This is now going to be part of my "routine" recipes. I really, really like this soup!