Tuesday, November 3, 2015
Broccoli Cheddar Soup
2 tbsp EOO
1/2 Onion - Diced
1 Carrot - Diced
1 Cup Mushrooms - Diced
2 Garlic Cloves - Minced
2 Bunches of Broccoli (stalks & tops) - Chopped
2 Cups Kale - Chopped
1/4 Cup White Wine
1 Qt. Chicken Stock or Vegetable Stock
1/4 tbsp Cumin
1/2 tsp Smoked Paprika
1 Cup Cheddar Cheese
In a large pot over med/high heat, add the EVOO. Add in the onion and carrot and a pinch of salt. Cook about 5 minutes then add in the mushrooms and another pinch of salt and cook another 5 minutes. You may add in a little bit of water if necessary to keep from sticking to the bottom.
Add the garlic and cook about 3 minutes. Add the broccoli and kale and another pinch of salt and pepper. Cook down about 15 minutes or until everything starts to break down.
Add in the cumin and paprika. Cook about 2 minutes and then add in the wine. Cook about 5 minutes and then add in the chicken or vegetable stock.
Bring to a boil and then reduce to simmer for about 15 minutes.
Using a blender or an immersion blender, puree the mixture. Add in the cheddar cheese and whisk until melted and combined. Taste for seasoning.
I served my soup topped w/ homemade garlic parmesan croutons and diced red pepper. May also add a dollop of sour cream if desired. Enjoy.