Since cooking with kids is what were all about -- we practice what we preach on a regular basis. Heres ROCKs Co-Founder Shawn Goldricks daughter Kayla peeling carrots for their Broccoli Cheddar Soup. A great dish on a cool, autumn night. Let us know how you like it!: Broccoli Cheddar Soup 4 tablespoons unsalted butter 1 small onion, chopped 1/4 cup all-purpose flour 2 cups half-and-half 3 cups low-sodium chicken broth 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 6 cups broccoli florets (about 1 head) 4 large carrot, diced 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add 4 cups of broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Puree the soup in batches in a blender until smooth; youll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Saute 2 cups of broccoli in sauté pan with 1 tbs butter until tender, reserve for topping garnish for soup. Ladle soup in bowl top w/ sauted broccoli and cheese. Healthier changes: • ½ & ½ vs. Heavy cream o 12% fat vs. 38% • + 1 cup chicken stock -1 cup ½ &1/2 • + 3 large carrots • + 2 cups broccoli for topping
Posted on: Tue, 28 Oct 2014 16:58:05 +0000
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