Can someone tell me why, here in Michigan, we had a beautiful spring weekend that felt like summer with a high of nearly 80 degrees F...but then Monday night it all frosted over, and now today we're having blizzards off and on? And why this morning I had to scrape ice off of my car windows? #TheStruggle
For those of you who are enjoying warm spring days (as we all should be at this point) -- I am jealous. For those of you like me, in climates like Michigan...where the weather is deceptive and it is now freezing cold, try this deliciously hot broccoli cheddar soup to warm up your soul. The recipe, as always, is forgiving. So add whatever favorite veggies you would like :)
You will need:
3 tbs. butter
about a quarter of a medium/large red onion
1 c. coconut milk (dairy milk is fine, too)
2 tbs. flour
one 10 oz. can of chicken broth
1/2 c. chopped frozen spinach
2 c. broccoli -- bite sized pieces (about 1.5 heads)
pinch of nutmeg
1/2 cup cheddar cheese
1/2 cup sharp white cheddar cheese
salt and pepper to taste
Using shredded cheese is easiest. If you're using a block of cheese, cut up into small pieces so that it integrates into the soup quicker and easier.
Chop up the onions and simmer in a pot with the butter until softened. Then add in the flour. Stir.
Once the flour dissolves and cooks for about a minute, add in the chicken broth, coconut milk, cheeses, nutmeg, and salt & pepper. Stir around on medium heat until cheeses integrate with soup.
Add in the spinach and broccoli bites. Stir. Cover pan and let simmer on low until spinach and broccoli are cooked, stirring occasionally. I like soup to be chunky, but if you prefer, you can blend this a bit before adding back to the pot for a more consistent/uniform soup.
Serve hot with shaved sharp cheddar and pair with your favorite loaf of bread. For portion control (ok, and for cuteness) I like to serve it in little tea cups.
Enjoy! Stay warm.
-A+D
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