Every Thursday, and I blame my mother for this, we have soup. Most weeks its canned because I'm lazy. Or because I work 3 jobs and go to school full time and have 2 kids. Nope that wouldn't be it.
Sometimes, I feel frisky and actually make soup.
Today, my son had to go through a bunch of lab tests to see why he is hurting all the time. His favorite is Aunt Katie's broccoli cheese soup.
So that's what he got!
This is actually my sister's recipe. I didn't alter it I don't think, but I honestly have never been in the kitchen while she makes it, just know the ingredients, basically and that it is magical.
Here's what you need to gather. Reminder. These are staples at my house (except the fancy cheese) Alter as needed to be what you have at home. Chicken stock surely will do if that's what you have. I won't be offended, promise
2 Tbs Better than Bouillon (we use vegy version)
4 c Water
1 Onion cut into bits
3 celery stalks, sliced (cuz its easier than bits)
Cheese (I use sharp cheddar, smoked gouda and a little velveeta)
Broccoli (duh!) chopped. I use fresh, but frozen works too. What? No quantities? Nope. Put in as much or as little as you like
3 big Carrots shredded. (we are going to puree them in a little bit, so just do it already)
Potatoes (optional) cut into chunks
2 c Milk or if you are feeling adventurous, cream or half n half.
First step, shred the damn carrots. I use my handy food processor (and you can grate the cheese too while your at it, except the velveeta. Doesn't work. Trust me.) You can use ye old cheese grater too. Watch your knuckles.
Saute (put a little oil in bottom of pan and throw in stuff) in ginormous pot, onion, celery. When they are a little brown and translucent (oooh big word!) add in carrots, bouillon and water. Let cook until carrots are squishy. Won't take long.
Get out your blender. Or the stick blender if'n you have one. If you don't, go spend 10 bucks and get one. They are amazing.
Blend what in the pot until everything is thoroughly murdered. Got it?
K.
Dump in 2c milk, broccoli and potatoes. DO NOT TOUCH THE CHEESE!
Stop eating it or you wont have enough left.
I said stop it.
OK. Onward.
Cook until broccoli is tender and taters are too. Turn off the heat. THIS IS IMPORTANT!
NOW add the cheese. Cook only long enough to melt. If the cheese gets too hot, it will separate. It will still taste good, just look funky. Kids don't like funky looking soup.
That's it your done!
Throw in a grilled cheese on texas toast if you desire or crackers work too. Or whatever random bread you have laying around.
Easy meal. 30 mins or so.
Sometimes, I feel frisky and actually make soup.
Today, my son had to go through a bunch of lab tests to see why he is hurting all the time. His favorite is Aunt Katie's broccoli cheese soup.
So that's what he got!
This is actually my sister's recipe. I didn't alter it I don't think, but I honestly have never been in the kitchen while she makes it, just know the ingredients, basically and that it is magical.
Here's what you need to gather. Reminder. These are staples at my house (except the fancy cheese) Alter as needed to be what you have at home. Chicken stock surely will do if that's what you have. I won't be offended, promise
2 Tbs Better than Bouillon (we use vegy version)
4 c Water
1 Onion cut into bits
3 celery stalks, sliced (cuz its easier than bits)
Cheese (I use sharp cheddar, smoked gouda and a little velveeta)
Broccoli (duh!) chopped. I use fresh, but frozen works too. What? No quantities? Nope. Put in as much or as little as you like
3 big Carrots shredded. (we are going to puree them in a little bit, so just do it already)
Potatoes (optional) cut into chunks
2 c Milk or if you are feeling adventurous, cream or half n half.
First step, shred the damn carrots. I use my handy food processor (and you can grate the cheese too while your at it, except the velveeta. Doesn't work. Trust me.) You can use ye old cheese grater too. Watch your knuckles.
Saute (put a little oil in bottom of pan and throw in stuff) in ginormous pot, onion, celery. When they are a little brown and translucent (oooh big word!) add in carrots, bouillon and water. Let cook until carrots are squishy. Won't take long.
Get out your blender. Or the stick blender if'n you have one. If you don't, go spend 10 bucks and get one. They are amazing.
Blend what in the pot until everything is thoroughly murdered. Got it?
K.
Dump in 2c milk, broccoli and potatoes. DO NOT TOUCH THE CHEESE!
Stop eating it or you wont have enough left.
I said stop it.
OK. Onward.
Cook until broccoli is tender and taters are too. Turn off the heat. THIS IS IMPORTANT!
NOW add the cheese. Cook only long enough to melt. If the cheese gets too hot, it will separate. It will still taste good, just look funky. Kids don't like funky looking soup.
That's it your done!
Throw in a grilled cheese on texas toast if you desire or crackers work too. Or whatever random bread you have laying around.
Easy meal. 30 mins or so.
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