michael-in-phoenix
Well-known member
...by making big batches of Broccoli Cheddar Soup.
No recipe, as I kinda make it up (and clean out my fridge) as I go. The thing I like about vegetable soups is that the prep is very easy. After the stalks soften in the broth with the onions and shallots, etc., I purée everything in my Ninja. No need to MINCE things!
Roughly chop one medium brown onion, six cloves of garlic, one large shallot. Sauté in hot olive oil in a stock pot until the onion softens and begins to brown on the edges, along with a few grinds of black pepper. Add one tablespoon of curry powder and a pinch or two of red pepper flakes about a minute before adding the chicken broth (three quarts). Let the curry and pepper flakes "bloom" before adding broth.
While the broth comes to a boil, cut the stalks off broccoli and slice them cross-wise into 1/4 inch rounds. Toss the stalks into the broth (along with any other greens lingering in the fridge that you've rough-chopped) and bring to a boil. Reduce to simmer, partially covered. Let simmer for 1/2 hour (or so), until the stalks are tender.
Clean up the florets and cut into bite-size pieces.
Once stalks are done, allow to cool a bit (until you feel 'lucky') and ladle the broth/stalks into a blender. Purée and pour through a medium-mesh sieve. Force the solids through the sieve to get as much liquid as possible, then discard the remaining woody paste.
Once the liquid is strained, return it to the stove and bring to a simmer. Add a splash of dry sherry or Chinese rice wine. Add broccoli florets, and simmer about five minutes until tender. Add four cups shredded sharp cheddar and stir in.
At this point you can add a cornstarch slurry to thicken the soup, or not.
Adjust seasoning with salt and pepper, if needed.
Serve!
So easy and frugal. Stalks get used, not thrown out. I also added leftover baby bok choy, flat-leaf parsley, a few sprigs of fresh baby dill and a couple of limp green onions. All of this gets simmered with the stalks and puréed in the blender.
Good stuff!
No recipe, as I kinda make it up (and clean out my fridge) as I go. The thing I like about vegetable soups is that the prep is very easy. After the stalks soften in the broth with the onions and shallots, etc., I purée everything in my Ninja. No need to MINCE things!
Roughly chop one medium brown onion, six cloves of garlic, one large shallot. Sauté in hot olive oil in a stock pot until the onion softens and begins to brown on the edges, along with a few grinds of black pepper. Add one tablespoon of curry powder and a pinch or two of red pepper flakes about a minute before adding the chicken broth (three quarts). Let the curry and pepper flakes "bloom" before adding broth.
While the broth comes to a boil, cut the stalks off broccoli and slice them cross-wise into 1/4 inch rounds. Toss the stalks into the broth (along with any other greens lingering in the fridge that you've rough-chopped) and bring to a boil. Reduce to simmer, partially covered. Let simmer for 1/2 hour (or so), until the stalks are tender.
Clean up the florets and cut into bite-size pieces.
Once stalks are done, allow to cool a bit (until you feel 'lucky') and ladle the broth/stalks into a blender. Purée and pour through a medium-mesh sieve. Force the solids through the sieve to get as much liquid as possible, then discard the remaining woody paste.
Once the liquid is strained, return it to the stove and bring to a simmer. Add a splash of dry sherry or Chinese rice wine. Add broccoli florets, and simmer about five minutes until tender. Add four cups shredded sharp cheddar and stir in.
At this point you can add a cornstarch slurry to thicken the soup, or not.
Adjust seasoning with salt and pepper, if needed.
Serve!
So easy and frugal. Stalks get used, not thrown out. I also added leftover baby bok choy, flat-leaf parsley, a few sprigs of fresh baby dill and a couple of limp green onions. All of this gets simmered with the stalks and puréed in the blender.
Good stuff!