As promised, more simple methods for cooking from scratch.
Seriously, I don’t think you can screw this up, unless you burn it–or try to use fake cheese or milk. Or margarine. If you use margarine, you deserve your fate. I adapted this recipe from one in an old vegetarian cookbook, playing around with the proportions and stuff until I was satisfied. It makes a big pot of soup–four or five adults can use it as a hearty meal, usually with some leftovers, especially if you accompany it with bread on the side. IF you have real home made chicken stock on hand, USE IT. That makes the MOST delicious and filling version of this soup.
Leftovers reheat well, too, so that’s a bonus.
- 1 medium or large onion, any variety, OR several shallots, OR a combo of shallots and onions, chopped
- 2-3 cloves garlic (optional), finely chopped
- 2 pounds fresh or frozen broccoli or cauliflower, or a combo of the two. If using frozen broccoli or cauliflower, you only need to thaw it ahead of time if you want to cut the pieces smaller.
- 6 tablespoons butter or Olive oil.
- 6 tablespoons all purpose or whole wheat flour (I’m sure other thickeners would work too, but I haven’t tried them.)
- 3 cups vegetable broth or chicken broth, or 3 cups water and one or two cubes of quality bouillion (I recommend Rapunzel brand)
- 2 cups milk. You can subsititute cream or half and half for some of the milk if necessary.
- 3-4 cups shredded cheddar cheese. (This is SUPER cheesy, if you don’t like a strong cheese flavor use less cheese. )
- salt to taste (don’t salt soup until AFTER you add cheese, cheese is very salty).
Put butter or olive oil in a large heavy bottom soup pot over medium heat.
When butter is melted or oil is heated through, add chopped onions and/or shallots and cook until just translucent.
Add broccoli and/or cauliflower. Cook, stirring, until vegetables reach desired consistency. I like mine pretty soft, but this tastes just fine if you leave them kind of crunchy.
Sprinkle flower over vegetables and stir until absorbed.
Stir in broth and milk. Cook, stirring frequently, until mixture comes to a boil.
Turn off heat. Stir in shredded cheese.
Add salt to taste.
Eat fast, before everyone else takes it all.