Saturday, 19 December 2009

Beautiful Broccoli Cheese Soup

One should treat oneself with dignity and affection always, but especially when one is Single. If you're dining alone, it is best to do so from good china, with harmonious silverware and sparkling glassware.

When I was Single and living alone, my favourite cookbook was Moosewood Restaurant Low-Fat Favourites. Because everything was made of veg, I felt comfortable making a big pot of any given recipe and then eating it over the next three or four days on my good china. Sadly, I lost my Moosewood moving from Boston to Toronto. I have no idea where it is. I was due for a new one, though, as the pages had started falling out.

The following is NOT a Moosewood recipe, but it is very good. It provides enough for two big bowls. If you are alone, divide the stock in two, use only half of the milk and flour and cheese in one portion, and refrigerate everything else until you want to eat the rest.

Beautiful Broccoli Cheese Soup

25 g (2 Tbsp) butter
1 small onion, diced
1 small clove of garlic, diced very small
big pinch white pepper
225 g (big handful) broccoli, chopped into trees
475 mL (about 2 cups) chicken broth (One chicken stock cube in 475 mL/2 cups hot water, well mixed, works fine.)
30 g (2 Tbsp) flour
175 mL (3/4 cup) milk
125 g (1/2) finely grated cheddar cheese
salt, if needed (If you use a stock cube, you probably don't need it.)

1. Cook the onion in butter until translucent.
2. Add the garlic and pepper, cook for one minute.
3. Chuck in your broccoli and stir in the chicken broth.
4. Bring to a boil, then turn down temperature and simmer until the broccoli is tender.
5. In a bowl, whisk milk into the flour. Whisk until there are no more lumps.
6. Stir milk & flour mixture into the soup until the soup thickens. The broccoli will break up, and that's fine.
7. Take the soup off the heat and pour in the cheese. Stir until the cheese is melted.
8. Taste to see if you need any salt. You might not, because of the cheese.

The measurements don't have to be exact. But make sure not to use too much flour, like I did this Thanksgiving, alas, alas, or you will end up with a thick broccoli cheese sauce instead of a nice soup. It is great on a cold winter's night. If you use veggie stock instead of chicken stock, it would make suitable Friday fare. I haven't made it this way yet, though.


KimP said...

We got a foot of snow (or more) here in central Virginia today, and that is unusual for our part of the country. I made your broccoli soup this evening and it was fantastic. After an afternoon of trying to keep up with the snow shoveling, this soup was great. The only change I made was to puree some of the bigger pieces of broccoli before adding the milk/flour mixture - I was afraid some of my broccoli pieces were too big.

I ate half of it and gave the other half to my next door neighbor who is a Seriously Single widow in her 80s. This is her second Christmas without her husband. I stayed and talked with her for nearly an hour - I think she was glad for the company, as well as the soup.

Just wanted you to let you know, Seraphic, that you made two singles very happy through just a soup receipe.

Seraphic said...

Wow! And I think you were marvellous to share with your next door widow neighbour! Maybe that should be part of the recipe!!!

Seraphic said...

Wow! And I think you were marvellous to share with your next door widow neighbour! Maybe that should be part of the recipe!!!

Sheila said...

This is also delicious if you add potatoes! I had it that way last night. :)