With St. Patrick’s Day right around the corner, we thought it might be nice to give you a green option for a meal so you have an excuse to forgo corned beef and cabbage. I don’t eat beef, and so, a bowl of this bright green and delicious broccoli and cheddar soup will definitely be my main course on that special day. I’ll be sure to pair it with a nice slice of Irish soda bread, which is very easy to make, and it makes a lot! This broccoli and cheddar soup is also super easy to make, and it’s layered with other flavors. Be sure to put it in your Pinterest soup file.
BROCCOLI AND CHEDDAR SOUP
Source – American Lifestyle Magazine
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 carrot, chopped
1 celery stalk, chopped
1 clove garlic, chopped
1 head broccoli, chopped
1/4 cup all-purpose flour
6 cups chicken stock or broth
2 cups sharp cheddar cheese, shredded
4 teaspoons cornstarch
Salt and freshly ground pepper
1. In a pot, heat the oil and butter together over medium heat till the butter is melted. Add the leek, carrot, celery, and garlic. Cover. Cook, stirring occasionally until the leek is tender, about 5 minutes. Stir in the broccoli.
2. Sprinkle the broccoli mixture with the flour, and mix well. Stir in the broth, and bring o a simmer over high heat. Reduce the heat to medium-low and simmer with the lid ajar, until the broccoli is very tender, about 20 minutes. Remove from the heat.
3. Using a handheld blender (I have this one),process the soup until smooth. (Use a regular blender if you don’t have the handheld version.)
4. Return the soup to the pot and simmer over medium-low heat. In a medium bowl, toss the cheddar and cornstarch together to coat the cheddar. Add to the soup, a handful at a time. Bring the soup just to a simmer until the cheese melts. Season to taste with salt and pepper. Serve hot.
I’m pretty sure you and your family will really enjoy this soup. I promise not to tell your kids that it’s healthy!
We will see you back here tomorrow for our Seasons’ Saturday Selections.
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