Serve with some whole grain crackers or whole grain bread and butter for a healthy lunch, or a light supper.
Tangy Broccoli Cheddar Chowder
(Serves 4-6.)
Ingredients:
(Image courtesy of Serge Bertasius Photography at FreeDigitalPhotos.net.) |
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard
Directions:
- Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
- Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.
- Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.
- Remove the pot from the heat and let soup cool slightly.
- Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.
- When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling.
- Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.
- Ladle into bowls and serve hot.
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