Broccoli Cheese SoupPosted: February 16, 2014
I went to the movies with my friend Lynn this afternoon rather than write my blog, or cook dinner. When I got home late I decided I could throw together a soup to satisfy both needs.
1 softball-sized onion chopped
2 carrots- peeled and chopped
A bunch of fresh thyme tied together in a bundle or 1 T. dried Thyme
2 cups chicken stock
3 big stalks of broccoli
1 can of fat free evaporated milk
1 cup of shredded cheese- I used three kinds, cheddar, parm and jarlsburg
Salt and Pepper
In a big stockpot sprayed with Pam cook the onion on medium heat to soften for about five minutes. Add the carrots and thyme and cook another three minutes stirring every so often.
Bring a separate saucepan with two inches of water in it to a boil. Cut the trunks from the broccoli and using a vegetable peeler peel away all the tough outside parts of the broccoli and then chop the trunks up and put in the boiling sauce pan and cook about five minutes until they are tender.
Roughly chop the remaining tops of the broccoli and set aside.
Add the chicken stock to the main big stockpot with the onions and carrots and bring to a simmer.
After the broccoli stalks are cooked use a slotted spoon and remove them from the boiling water and add them to the main stockpot with the onions mixture.
Add the rest of the broccoli tops to the boiling water in the saucepan and cook that for two minutes or until it is tender. Drain that broccoli and add it to the main stockpot. If you used a bundle of thyme remove it from the pot now scraping as many little leaves off into the soup as you can. Add the can of evaporated milk and bring the whole mixture to a boil and reduce to simmer for two minutes. Take the pot off the heat and using a stick blender blend the soup slightly, leaving the vegetables a little big.
Put the pot back on medium heat add the cheese and stir the soup just so the cheese melts, about a minute. Salt and Pepper and serve.