“The lore has not died out of the world, and you will still find people
who believe that soup will cure any hurt or illness and is no bad thing
to have for the funeral either.”
- John Steinbeck
There's something so comforting about soup. We associate its warmth and nourishment with cold winters and being home sick from school: a one-pot miracle meal that warms and fills the belly.
But I love a good bowl of soup year-round.
Yesterday as I ran through Publix to grab a few essentials, a beautiful leek caught my eye and became irresistibly essential. I could practically taste the rich, creamy broth of potato-leek soup! The preparation of it today gave me another excuse to use my new pressure cooker, too, so ...
Potato-Leek Soup
6 medium potatoes
1 leek
1 garlic clove, minced
2 tablespoons butter
salt and pepper
4 cups chicken or vegetable stock
2 sprigs fresh thyme, stems removed
1 cup half and half
Trim the ends of the leek and halve it. Thinly slice and place in a bowl of cold water. Swish the leeks around and give the grit a moment to settle in the bottom of the bowl. Meanwhile, heat the pressure cooker on the "saute" setting. When hot, add the butter. Scoop the leeks out of the water and dry briefly. Saute the leeks, garlic, salt and pepper in the pressure cooker for 3-4 minutes, until softened. While those cook down, peel the potatoes and quarter them. Pour the stock into the pot along with the thyme, potatoes and more salt and pepper. Place lid on pot and pressure cook for 12 minutes. Carefully use quick release. Whisk in the half and half, breaking down the potatoes and leaving some bite-size pieces as you do so. Yield: 4-6 servings
I like to serve mine topped with swiss cheese and sliced green onion, but diced ham, chopped bacon, sour cream, cheddar, or fresh parsley would all be great options.
Tuesday, January 9, 2018
Friday, January 5, 2018
Broccoli Cheese Soup
Broccoli is one of the few vegetables I like, and so I am always trying to incorporate it into my diet. One version of it I have never liked, though, is broccoli soup. I've attempted to eat it, and I've seen other people eat it, but frankly I just haven't able to get past the smell! So gross.
But today. Today I had no plans for lunch and it's cold outside and soup just sounded like the right thing to make! I decided it was time to conquer a classic and make some broccoli soup I would actually eat. This recipe is super simple and comes together fast - easily ready from start to finish in under 20 minutes! It was very filling and satisfied my craving for a warm, tasty, non-stinky, creamy broccoli soup.
(If you're following a paleo/keto/gluten-free/etc. diet, you can omit the flour altogether for a slightly thinner consistency, or simply replace the flour with a compliant thickener.)
Broccoli Cheese Soup
1 head broccoli, trimmed and chopped
1/2 cup diced onion
salt and pepper
3 tablespoons butter
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
1 cup chicken stock
1-1/2 cups milk
1/2 cream or half-and-half
1-1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
In a large saucepan over medium heat, saute the broccoli and onion in butter until beginning to soften, 4-5 minutes. (Season with salt and pepper while cooking.) Add the garlic and crushed red pepper, cook for one more minute. Sprinkle in flour; stir and cook for one more minute. Pour in chicken stock and milk. Continue cooking for 5-6 more minutes, stirring occasionally, until the mixture thickens slightly and the broccoli is tender. Using an immersion blender (or transferring to a blender pitcher) blend the soup to your desired consistency. Return to pot if using a standard blender. Stir in cream and cheeses. Heat through and serve! Yield: 2 meal portions, or 4 smaller portions.
But today. Today I had no plans for lunch and it's cold outside and soup just sounded like the right thing to make! I decided it was time to conquer a classic and make some broccoli soup I would actually eat. This recipe is super simple and comes together fast - easily ready from start to finish in under 20 minutes! It was very filling and satisfied my craving for a warm, tasty, non-stinky, creamy broccoli soup.
(If you're following a paleo/keto/gluten-free/etc. diet, you can omit the flour altogether for a slightly thinner consistency, or simply replace the flour with a compliant thickener.)
Broccoli Cheese Soup
1 head broccoli, trimmed and chopped
1/2 cup diced onion
salt and pepper
3 tablespoons butter
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
1 cup chicken stock
1-1/2 cups milk
1/2 cream or half-and-half
1-1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
In a large saucepan over medium heat, saute the broccoli and onion in butter until beginning to soften, 4-5 minutes. (Season with salt and pepper while cooking.) Add the garlic and crushed red pepper, cook for one more minute. Sprinkle in flour; stir and cook for one more minute. Pour in chicken stock and milk. Continue cooking for 5-6 more minutes, stirring occasionally, until the mixture thickens slightly and the broccoli is tender. Using an immersion blender (or transferring to a blender pitcher) blend the soup to your desired consistency. Return to pot if using a standard blender. Stir in cream and cheeses. Heat through and serve! Yield: 2 meal portions, or 4 smaller portions.
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