Broccoli-Cheese Soup

My little one wanted me to make " Butterfly Cup Cakes" for her Birthday to take to her preschool. This time I promised that I would make it for her and started my search through all these websites and that's when I stumped into Bakerella. The interesting part is not the website itself but another blogger the website introduced me to.  I later learned that she even hosts shows in Food Network. I'm happy I came to know about this blogger "Pioneer Woman" and started loving her shows. She is so vibrant and her cooking looks so simple and clutter free that one would love to try out her recipes.

   I have tried a number of her recipes but either I forgot to take pictures or they didn't turn out good (I mean the pictures). Thinking of a single pot wholesome food for lunch or an early supper on these cold days, I tried one of her soups "Broccoli-Cheese Soup" which was really yummy and hearty. It turned out to be perfect for the season and not to mention that everyone fell in love with it.
This might sound little heavy but we can always watch our calories pairing with skim or fat free versions, it's totally upon us. I'm saying this because I would like to share this post for all my "calorie - conscious" friends too.

 INGREDIENTS : 

  Onion  – 1
  Butter  – 1/4 Cup
  Flour  – 1/3 Cup
  Whole Milk - 4 Cups
  Half and Half – 2 Cups
  Broccoli Florets – 6 Cups
  Nutmeg  – 1 Pinch
  Cheese  – 2 Cups (white cheddar)
  Salt     – A pinch
  Black Pepper – 2 tsp
  Chicken Broth – 1 Cup

METHOD:    

Melt butter in a sauce pan over medium heat and add the onions and cook them for few minutes. Then add broccoli fry a bit and season with salt and pepper. Sprinkle the flour and let it coat well and fry until the raw smell goes off. Pour milk and combine well and add half and half. Add the onions. Season with nutmeg.  

Reduce heat and simmer for about 15 to 20 minutes. Once the Broccoli is cooked let it cool down a bit (If you like challenges go for it when it is still hot ☺) and using a food processor blend everything together to a smooth or coarse soup.

Bring back to the stove and let it heat up, adjust the consistency with the chicken stock and check for the seasonings. Add the cheese and let it melt down completely. Serve hot in a bread bowl or soup bowl and sprinkle extra cheese on top.

 Notes: For a lower calorie version, substitute butter with EVVO (Extra Virgin Olive Oil), reduced fat milk and low or partly skimmed cheese. You could also skip half and half. I used white cheddar to keep the color but you can use yellow cheddar, monterey jack or even the four cheese blend. The original recipe called for 3 cups cheese but I used 1 1/2 Cups instead.