I mentioned in earlier posts about the huge deal on Broccoli we got in PA. I have blanched and frozen 3/4's of it, we had some with two different meals. But I hated to throw out the stalks. I cut off the root end, and peeled some of the rougher spots away. Boiled it until it was tender.
Added an onion, 4 small carrots, half a carton of low sodium chicken broth and two tablespoons of butter into my 5 quart stock pot. 2 hours on high and then low for 6 more hours. Blended it with my immersion blender 8 hours later. Added about a half cup more of the stock, and 4 ounces of shredded cheddar.
Yummo! It is a pea soup color. But I think it's better than Panera's broccoli cheddar, which I love. Probably a lot less calories too.
Added an onion, 4 small carrots, half a carton of low sodium chicken broth and two tablespoons of butter into my 5 quart stock pot. 2 hours on high and then low for 6 more hours. Blended it with my immersion blender 8 hours later. Added about a half cup more of the stock, and 4 ounces of shredded cheddar.
Yummo! It is a pea soup color. But I think it's better than Panera's broccoli cheddar, which I love. Probably a lot less calories too.
Yummy!
ReplyDeleteI love soup! This sounds delicious. :)
ReplyDeleteOk.
ReplyDeleteFound your blog from TraceeBee. This soup looks terrific. Just what I need in a -19 day billed up inside.
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