Broccoli Cheddar Soup
Source of Recipe
unknown
List of Ingredients
6 cups chicken broth (one 49-ounce can), divided use
2 1/2 pounds russet potatoes, peeled and roughly chopped (about 8
medium potatoes)
3 tablespoons butter, divided use (more if desired)
1 large onion, diced (about 2 1/2 cups chopped)
1/2 cup diced celery (2 medium stalks)
2 1/2 pounds broccoli crowns, cut into serving-size pieces if necessary
Freshly ground pepper
Salt, if needed
1 3/4 to 2 cups low-fat buttermilk, divided use
2 cups grated sharp cheddar cheese
Recipe
In a large pot, place 4 cups chicken broth and potatoes. Bring to a
boil, reduce heat to medium, and cook, uncovered, until potatoes are
tender, about 10-20 minutes.
Meanwhile, in a separate large pot or Dutch oven, melt 2 tablespoons
butter over medium-high heat. Add onion and celery, and cook,
stirring, until onion and celery soften, about 5 minutes. Add
remaining 2 cups chicken broth and broccoli. Raise heat to high and
cook, covered, until broccoli is tender, about 7-10 minutes.
When potatoes are tender, use a slotted spoon to remove about 2 cups
potatoes from cooking liquid. (Leave remaining potatoes in pot with
heat turned off.) Mash potatoes with 1/2 cup buttermilk and remaining
1 tablespoon butter, more if desired. Add pepper to taste and salt.
Serve mashed potatoes hot.
When broccoli is tender, remove about 3 cups to serve immediately.
(Leave remaining broccoli in pot, uncovered with heat off.)
After dinner, finish making soup. Working in batches if necessary,
use a food processor or blender to puree potatoes, broccoli with
onions and celery, and their cooking liquids. Return puree to large
pot and heat gently over medium-heat. Stir in 1 1/4 cups buttermilk.
Do not allow soup to boil. Add grated cheddar to hot soup, stirring
until melted. Season to taste with pepper and salt. For a thinner
soup, add remaining 1/4 cup buttermilk.
Let soup cool, cover and refrigerate. Reheat on the stove or
microwave just to serving temperature. Do not allow to boil.
Additional bonuses:
Cook extra broccoli. Refrigerate cooked broccoli and serve cold with
dip, or toss with vinaigrette to form basis of pasta salad.
Cook extra potatoes. Drain, chill and make into potato salad.
Make extra mashed potatoes. Chill, then saute spoonfuls for mashed
potato pancakes.
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