It's soup season people!
There might be a couple ingredients that you might raise an eyebrow at and be like "Lauren, what have you been drinking?" Just trust me, and don't skip any of them!
Also, it is important to use stock and not broth! You can substitute for vegetable stock if you want to go vegetarian, but please don't use broth, the flavor is not as good.
Also, a helpful tip for cooking with milk... Have you ever made a cheese sauce that turned out grainy instead of smooth and luscious? It's because you can't boil low fat dairy (pretty much everything besides heavy cream is considered low fat dairy). Scald and simmer, but boil and you're in for a curdled, grainy mess. So when using milk in sauces and soups just bring it up to temperature gently.
4 cups finely chopped broccoli (takes about 4 crowns)
1 cup shredded carrot (you can use your cheese grader for this)
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
1/4 cup unsalted butter
1/2 cup all purpose flour
3 cups chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
2 cups 2% milk
8 ounces shredded cheddar
1/2 cup shredded mozzarella
4 grinds of the pepper mill
2 teaspoons salt
In a large pot, boil a few inches of water and season with 1 tablespoon of salt. Add broccoli and carrots and cook covered for 3 minutes.
Strain in a fine mesh strainer and reserve. No need to shock since we'll be using this in a few minutes.
Heat a large pot and add olive oil. Saute onions for a few minutes until golden brown.
Add butter and stir until melted.
Add flour and cook for one minute, stirring constantly.
Add chicken stock and bring to a boil, stir until well thickened.
Reduce heat to medium low. Stir in mustard, hot sauce, and Worcestershire.
Add milk and stir constantly until warm and thick.
Add cheeses and stir until melted.
Add broccoli and carrots.
Reduce heat to low and simmer for a few minutes.
Remove from heat and eat!
I served my daughter some in a mini bread bowl (pictured). To make mini bread bowls, just cut two inches of bread from a loaf of French bread or baguette. Use your fingers to pinch out the middle, leaving some on the bottom for the bottom of the bowl.
There might be a couple ingredients that you might raise an eyebrow at and be like "Lauren, what have you been drinking?" Just trust me, and don't skip any of them!
Also, it is important to use stock and not broth! You can substitute for vegetable stock if you want to go vegetarian, but please don't use broth, the flavor is not as good.
Also, a helpful tip for cooking with milk... Have you ever made a cheese sauce that turned out grainy instead of smooth and luscious? It's because you can't boil low fat dairy (pretty much everything besides heavy cream is considered low fat dairy). Scald and simmer, but boil and you're in for a curdled, grainy mess. So when using milk in sauces and soups just bring it up to temperature gently.
4 cups finely chopped broccoli (takes about 4 crowns)
1 cup shredded carrot (you can use your cheese grader for this)
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
1/4 cup unsalted butter
1/2 cup all purpose flour
3 cups chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
2 cups 2% milk
8 ounces shredded cheddar
1/2 cup shredded mozzarella
4 grinds of the pepper mill
2 teaspoons salt
In a large pot, boil a few inches of water and season with 1 tablespoon of salt. Add broccoli and carrots and cook covered for 3 minutes.
Strain in a fine mesh strainer and reserve. No need to shock since we'll be using this in a few minutes.
Heat a large pot and add olive oil. Saute onions for a few minutes until golden brown.
Add butter and stir until melted.
Add flour and cook for one minute, stirring constantly.
Add chicken stock and bring to a boil, stir until well thickened.
Reduce heat to medium low. Stir in mustard, hot sauce, and Worcestershire.
Add milk and stir constantly until warm and thick.
Add cheeses and stir until melted.
Add broccoli and carrots.
Reduce heat to low and simmer for a few minutes.
Remove from heat and eat!
I served my daughter some in a mini bread bowl (pictured). To make mini bread bowls, just cut two inches of bread from a loaf of French bread or baguette. Use your fingers to pinch out the middle, leaving some on the bottom for the bottom of the bowl.
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