I have been battling my second head cold of the winter, if you can call it winter, for the past few days. Soup seems to be in order again and B has been asking for this for a couple of weeks, so I let him make it for me :-)
We've had this magazine for a couple of years and have made a few things from it. Here is the Link for the magazine (sorry, I couldn't find it on Amazon...) Cuisine at Home: Our Favorite Weeknight Menus. I'm a big fan of Cuisine magazines. They have great tips, step by step directions and pics and usually a side dish recipe in the margin. We love everything we've tried from these.
Easy Cheesy Broccoli Soup - Cuisine at Home: Our Favorite Weeknight Recipes
p. 94
35 minutes
Makes 9 cups
* Do your self a favor and use the Velveeta. I've tried to go the healthy route and shredded block cheese to add or just added shredded. While it tasted good, I ended up with chunks of cheese that were just a gooey mess. USE THE VELVEETA!
1/2 stick unsalted butter
1 cup onion, minced
1/2 cup carrot, minced
1/2 cup celery, minced
2 Tbsp all purpose flour
4 cups chicken broth
1 lb. American cheese (VELVEETA, cubed) shredded, 4 cups
6 cups broccoli florets and diced stems, blanched
1/4 tsp, cayenne
salt and pepper to taste
Melt butter in a large pot over medium heat. Add onion, carrot and celery and sweat 3 minutes.
Stir in flour to coat veggies and cook 1 minute. Slowly add broth, stirring constantly; increase heat to medium-high, then bring to a rolling boil. Cook 5 minutes, then reduce heat to medium.
Add cheese, let stand 1 minute, then stir until incorporated. Simmer soup 3 minutes (do not boil, or cheese may curdle), add blanched broccoli and cook another minute. Season with cayenne and salt.
Per cup: 360 cal, 25 g fat, 18 g carbs, 960 mg sod, 5 g fiber, 18 g protein
We have already made the Cajun Shrimp Fettuccine p. 78, Browned Butter Beans, Fabulous Fish Tacos p. 68, Asian Pork Satays and Cucumber Relish p. 51, and the Mediterranean Chops and Parmesan Orzo p 44.
The next thing he is requesting from this magazine is the Shrimp Roll on p 84. The French Onion Soup, Toasted Ravioli, and Tortilla Chip Chicken from the cover look yummy too. Oh yeah, and the Lasagna Soup...
Easy Cheesy Broccoli Soup - Cuisine at Home: Our Favorite Weeknight Recipes
p. 94
35 minutes
Makes 9 cups
* Do your self a favor and use the Velveeta. I've tried to go the healthy route and shredded block cheese to add or just added shredded. While it tasted good, I ended up with chunks of cheese that were just a gooey mess. USE THE VELVEETA!
1/2 stick unsalted butter
1 cup onion, minced
1/2 cup carrot, minced
1/2 cup celery, minced
2 Tbsp all purpose flour
4 cups chicken broth
1 lb. American cheese (VELVEETA, cubed) shredded, 4 cups
6 cups broccoli florets and diced stems, blanched
1/4 tsp, cayenne
salt and pepper to taste
Melt butter in a large pot over medium heat. Add onion, carrot and celery and sweat 3 minutes.
Stir in flour to coat veggies and cook 1 minute. Slowly add broth, stirring constantly; increase heat to medium-high, then bring to a rolling boil. Cook 5 minutes, then reduce heat to medium.
Add cheese, let stand 1 minute, then stir until incorporated. Simmer soup 3 minutes (do not boil, or cheese may curdle), add blanched broccoli and cook another minute. Season with cayenne and salt.
Per cup: 360 cal, 25 g fat, 18 g carbs, 960 mg sod, 5 g fiber, 18 g protein
We have already made the Cajun Shrimp Fettuccine p. 78, Browned Butter Beans, Fabulous Fish Tacos p. 68, Asian Pork Satays and Cucumber Relish p. 51, and the Mediterranean Chops and Parmesan Orzo p 44.
The next thing he is requesting from this magazine is the Shrimp Roll on p 84. The French Onion Soup, Toasted Ravioli, and Tortilla Chip Chicken from the cover look yummy too. Oh yeah, and the Lasagna Soup...
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