Time for Soup!
No clever story to this one. We just saw the recipe on the cover of our Food Network Magazine and really wanted to try it. It was easy, tasty, and something we'll definitely be making again. Don't skip the croutons on top; they add a ton of flavor!
Broccoli-Cheddar Soup
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 ribs celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1/3 pound sharp Cheddar cheese, shredded (about 1 1/3 cups)
Croutons for topping
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook for 5 minutes or until softened, stirring frequently. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until tender-crisp, about 4 minutes; drain.
When the potatoes are tender, remove the bay leaf and transfer the soup in batches to a blender or food processor. Puree until smooth, leaving the lid slightly ajar so the steam can escape. Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat. Stir in the broccoli and season with salt and pepper.
Add the cheese and stir until melted. Ladle into soup bowls and top with croutons.
Serves 4
Broccoli-Cheddar Soup
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 ribs celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1/3 pound sharp Cheddar cheese, shredded (about 1 1/3 cups)
Croutons for topping
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook for 5 minutes or until softened, stirring frequently. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until tender-crisp, about 4 minutes; drain.
When the potatoes are tender, remove the bay leaf and transfer the soup in batches to a blender or food processor. Puree until smooth, leaving the lid slightly ajar so the steam can escape. Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat. Stir in the broccoli and season with salt and pepper.
Add the cheese and stir until melted. Ladle into soup bowls and top with croutons.
Serves 4
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