Soup season is here! And I am beyond ready to dust off these deep pots and get to cooking all my soups on low heat. I start my prep midday, so I can smell the sweet, delicious aroma all day while I work.Continue reading “Soups Up | The Best Potato Broccoli Cheese Soup |”
It’s cold outside and we all need something warm to eat. I can’t think of anything better right now than soup. But let’s make it fun and skip using a bowl for our soup. Follow me into the kitchen to see what I mean.
So, I love to make my meals fun for my family. They enjoy when I take a few extra minutes in order to spice it up a bit. I like the look on their face when they walk into the kitchen and see something so simple and think it’s so great. I get most of my ideas from different restaurants and I think of the fun ways they serve their meals and then recreate it at home.
The recreation today was broccoli cheese soup with a bread bowl.
Ingredients -Makes 6 soup bowls
20 minutes to prep and 20 minutes to cook
- 1 large onion
- 2 cups carrots
- 2 cups of milk
- 2 cups chicken stock
- 2 heads of broccoli (florets only)
- 1 stalk of celery
- 2 cups sharp cheddar cheese
- seasonings Salt and pepper
- 2 tbs butter
- 3 tbs olive oil
- 3 tbs flour
I love to go to the store and hope that they are out of the bread that I want so they can make it fresh. If I ask they will do it regardless. They treat me well because I’m always there.
In a small pan pour in olive oil and saute the onion. Cook for 5 minutes until it is translucent. In a large pan add flour and butter until blended. Add in milk, stock, onions, and all the other diced vegetables. I use a food processor because I prefer small pieces of vegetables in my soup. Season lightly with salt and pepper and let simmer for 20. Add cheese and serve when melted.
Cut the bread bowl in a circle and take the top off. Pull a small amount of the bread out from the inside and start filling it up with your delicious soup.
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