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Vegetables in soup... yuck
I love vegetables, but cook them or put them in a soup I hate them. I cant stand mushy veggies. They gross me out. I LOVE creamy soups though and I really want to try one like this:
Creamy Broccoli-Cheddar Soup ? Serves 2-3 without sides (i.e. sandwich), 4-5 with
1 and ? TB vegetable oil
2 medium carrots, diced
? medium yellow onion, diced
(mirepoix size ? carrot and onion)
? tsp bouquet garni
? tsp ground celery seed
2 tsp dried celery flakes (optional)
1 large/2 small heads of broccoli, broken into small florets (appx. 2-3 cups florets)
2-3 dashes of lemon pepper
2 TB water
1 cup chicken broth
2-3 cups vegetable broth
Heat oil in a heavy bottomed 3qt or larger pan (Dutch Oven) to shimmering, set heat to med-low
Add carrot and onion, saut? until beginning to soften, 5-7 minutes
Add bouquet garni, celery seed and celery flakes, blend.
Add broccoli and lemon pepper and 2 TB water, blend.
Reduce heat to very low and cover to soften broccoli
When broccoli is bright green and cooking through,
Add chicken and vegetable broth, bring to low boil,
Reduce to simmer, cover.
(this can simmer for 15-30 minutes to continue to soften the vegetables)
In separate bowl:
Melt 2 TB butter
Whisk in 3 TB Flour
Whisk in 2.5 cups 2% milk
Whisk milk mixture in to broth/vegetable mixture.
Add 1 tsp salt and fresh ground pepper to taste.
Bring to a low boil.
Immediately reduce heat to simmer on low, uncovered.
Continue to simmer, whisking occasionally/scraping sides until soup starts to thicken and get creamy (20-30 minutes)
While still on the heat, stir in 1 cup sharp cheddar cheese
If you wanted a quicker soup, you could reduce your 2ndsimmering time by blending the soup with a hand-held mixer to produce a creamy texture.
~ Do you think I could blend the veggies so much that they were basically pureed and it still be good? I know it says to whisk everything, but Im talking like no chunks at all. It sure would help me up my veggie count.
Re: Vegetables in soup... yuck
Same here