In which there’s a request — from Shigeki — for a recipe. I’m so happy to oblige!
Broccoli-Cheddar Soup
2 T. butter
1/2 onion, finely diced
1 clove garlic, minced
1 small carrot, finely diced
1 T. all-purpose flour
1/4 tsp. dried dill
1/2 tsp. dried basil
1 whole clove
1 bay leaf
4 c. water, hot
1 bullion cube (I use Knorr Vegetable Bullion)
1-1/2 c. milk
1/2 package frozen broccoli, chopped (or about 2 c fresh broccoli, chopped)
2 slices American cheese
3/4 c. grated cheddar cheese
1 T grated parmasan cheese
salt & black pepper, to taste
Melt butter over medium heat. Add onion, carrots, and garlic and sautee until onion is translucent, taking care not to let the butter scorch.
Add dried spices and sautee about 1 minute. Push items to the side of the pan and add flour to the butter. Cook flour briefly.
Add water and bullion, then add the milk. (Don’t add cold milk directly to the roux or it will lump up.) Whisk until slightly thickened and simmering. Add broccoli.
Add grated cheeses. (Warning: do not let the soup come to a hard boil, or the cheeses will separate!) Whisk until incorporated.
If the soup is thin, add some kneaded butter until the desired thickness is achieved.
Notes:
1 – As always, you can use broth (or another brand or kind of bullion) in place of my standard water-and-Knorr-bullion routine.
2 – To make kneaded butter, mix equal amounts of flour and softened butter together with a fork. Drop pea-sized bits of this mixture into soups or stews to thicken them. Usually 1 Tbsp will thicken a pot of soup.
3 РYou can omit any or all of the dried spices if you wish, but I like the bay leaf/whole clove addition for the nod toward Sauce B̩chamel.
Servings: 4-6
Cooking time: 20-30 minutes
Recipe Source
Author: Michelle Mook
Source: goblinbox.com
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This is totally going to be my dinner tonight after picking up the “real” cheese. I am sure this will be totally worth the money even if it happens to be very expensive to fix it here. This is the firday day of spring here actually but it’s still cold to have a soup so I will definitely try it! Thankee!
I hope it turns out well and that you enjoy it! -m
P.S. oh wow… it let me comment on your site from my home computer… I was going to say “first day of spring” by the way. (T_T)
That’s how I read it… I didn’t notice the typo until you pointed it out. -m
You could be forgiven for saying, “firday of spring”, IF you would run down to Tsukiji market in Tokyo and pick me up some of those red turtle candies wrapped in rice paper I had some 44 years ago and can’t seem to forget.
That’s a hell of a treat, if you remember it 44 years later! -m
Hi Mush,
It was wonderful! It was rich! Thanks for the recipe!! I will have to try the other soups as well. 🙂
Jim, Red turtle candies wrapped in rice paper? huh.. I have never seen those before. As a matter of fact, I think I have never been to that market before… huh 🙂
Your post (with pictures!) about making the soup was awesome. Yay! -m
We were on a tour bus coming back at the end of the day from a tour and stopped at that market. There was a candy stall right there next to the bus stop. I wandered over and bought a little bag of some jelly, red, turtle shaped candies each wrapped in rice paper, because I like jelly candies. I started unwrapping one of them. The women behind the counter started giggling, covering her mouth with her hand, and casting her eyes downward. Then she came out from behind the counter, chattering in Japanese the whole time and laughing, and showed me with sign lauguage that you just eat the whole thing. No need to unwrap it. I remember they were very, very, good, and that I was embarrassed. But not mortally so.
I had the same experience the day I learned the rice paper was edible! -m