I made this recipe out of my most recent Food Network Mag (p 108), and it is awesome. That magazine is totally worth having! This soup was awesome. Delicious. I will be making this many times! I'm posting it how I made it as I left some things out, and I know it tastes good this way. Besides, who really likes celery in their soup?
2 C chicken broth
2 C half and half
1.5 lb russet potatoes, peeled and chopped
1 bay leaf
freshly ground salt and pepper
2 c chopped broccoli florets
2 1/2 c sharp cheddar cheese, shredded
Put chicken stock, half and half, potatoes, bay leaf, 2 c water, 1 t salt, and 1/4 t pepper in large pot and bring to a boil. Simmer until potatoes are tender, about 10 minutes. Meanwhile, cook broccoli in microwave or steam on stove (about 4 minutes). Drain water from broccoli. When potatoes are tender, remove bay leaf and puree potatoes and broth in blender until smooth. Return soup to pot and bring to a simmer again. Mix in broccoli and cheese and stir until melted. Would be good with croutons!
Please, please be careful while you are pureeing in the blender. The top flew off of my blender and covered my arm in liquid that had just been boiling on the stove. If you do burn yourself, put flour on the burn right away and leave it on for at least 10 minutes. It takes away the sting and keeps it from blistering!
Definitely a great comfort food!
1 comment:
I'm surprised they tell you to put hot food in the blender and put the lid on it. That would cause too much pressure for the lid to stay on. That is why, when making gravy, I always use cold water to mix with the flour. If you use warm water the lid flies off the the shaker, while shaking it. Experience is the best teacher :)
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