Sunday, December 31, 2006

Broccoli soup, i love you!

Hey all! im back from the small blogger hiatus. (sp?) I willl do a christmas blog pretty soon, but on the future forecast, so many food blog...many many. And perhaps a movie review for "Tenacious D and The Pick of Destiny"!!!!
I am a sucker for broccoli cheddar soup. I LOVVVEEE IT and i really need to cut down on my dairy and fat intake. I've going to try a few new brocooli soup recipes, and i started with this one! The recipe is Michael Smith (Chef @ home) and it was GOOOOOD. There's no cream, not too much cheese or sodiums, its awesome.
On top of that, for christmas i got the RACHAEL RAY 5 Quart CAST IRON DUTCH OVEN and yay yay! I used it for the first time today!
you cant read it well, but thats the rachael ray label on the lid.
*~ Deliciously blue and oval!~*
So without any more delay, Michael Smith's
Broccoli Potato Soup!
· 3 tbsp olive oil
· 3 onions, peeled and chopped
· 2 cloves garlic, peeled and chopped
· 6 cups chicken stock, vegetable stock or water
· 2 large potatoes, peeled and grated
· 1 head of broccoli, stems cut into chunks and florets reserved
· Salt and pepper
· A large pinch of nutmeg
· 1 cup grated cheddar cheese
1. Place a 4 quart pot over medium-high heat and add oil.
2. When it's hot, add onions and sauté until they have softened.

3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.
5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
6. Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.

7. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green. Serve hot.

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