Wednesday, September 25, 2013

It's Fall!

It's finally fall and cooling down.  I'm from Texas, so everyone I know is glad that it is no longer over 100 degrees.  I'm happy for the fall colors and the ability to eat soup without being even more hot than I already am!

To celebrate fall, I decided to make a broccoli and cheddar soup, it warmed me up so well and it was perfect for dinner!

Now, I could go buy broccoli soup, but I am a vegetarian and a lot of commercial places use chicken broth as their base.  I decided to come up with a recipe that is vegetarian friendly, but if you aren't vegetarian go ahead and substitute chicken broth for the vegetable broth!

Eat with your favorite sandwich!

There are also plenty of leftovers, so this is good for a few days!

Broccoli and Cheddar Soup
Prep time: 10 min
Cook time: 45 Min

Ingredients


  • 3 TBS: Unsalted butter
  • 1/4 C: Flour
  • 1 C: Whole milk
  • 1 C: Heavy Cream
  • 4 C: Vegetable broth
  • 1/4 TSP: Nutmeg
  • 4: Bay Leaves
  • Salt and Pepper to taste
  • 1/2 C: Grated Carrots
  • 4 C: Broccoli Florets
  • 8 Ounces: Shredded Cheddar


Directions


  1. Get a large sauce bowl and melt butter into pot at medium heat
  2. Whisk Flour, Whole Milk, Cream (for about 10 minutes)
  3. Add in Vegetable Broth and keep whisking until smooth
  4. Add in Nutmet, Bay Leaves, and Salt and Pepper
  5. Allow to start to boil
  6. Reduce heat and simmer for 20 minutes 
  7. Add in Carrots and Broccoli
  8. Increase heat to boil
  9. Decrease heat and allow to simmer for another 20 minutes
  10. Add in Cheese and melt, this takes about 5 minutes
Enjoy with salad or your favorite sandwich!



<a href="http://www.hypersmash.com">Hypersmash.com</a>

4 comments:

  1. Yummmy.I love this soup!!!!... I will deff try to cook it this weekend :-)

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  2. I love this soup, but I don't think I've ever actually made it! (only eaten out) I just bookmarked it to try this week with our cooler weather (it's 89 right now and you'd think people were freezing, ha!)

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    Replies
    1. Because people are freeing at 89 degrees in Texas! And it's a really good recipe, I ate the whole pot in like 2 days.

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