Learning to cook … one kid at a time

Veggie-Cheese Soup September 16, 2010

Filed under: Recipes — gastromami @ 12:02 pm

I have not been feeling very well this time around.

With Ren I never felt sick but this time around, ew ew ew.  It must be a girl, causing me trouble already!

The one thing I DO WANT is cheese, milk, cheese, ice cream, and yogurt.

I have felt really really guilty feeding Ren any food that I don’t have to cook, so I whipped up this soup the other night.  It was yummy and I had enough left over to freeze for later!

4 tablespoons unsalted butter

1 yellow onion, diced

5 stalks carrots, sliced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

pinch nutmeg

2 cloves garlic, minced

2 teaspoons fresh thyme leaves, chopped

4 tablespoons all-purpose flour

4 cups chicken stock

1 (16 oz) bag frozen broccoli, thawed

3/4 cup cream

2 cups shredded cheddar

Prep your ingredients

In a soup pot, melt the butter over medium-high heat. Add the onions, carrots, salt, pepper, and nutmeg. Cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds.

Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes.

Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes

Pause and indulge the kid yelling “Cheese!”

Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from heat and puree – either using a blender (here), an immersion blender or food processor.  I like to just barely blend my soup for a “chunkier” texture.

Add the cream simmer to heat through.

Add the cheese and cook over low heat, stirring, until melted.


Ren approved!


One Response to “Veggie-Cheese Soup”

  1. Alina Alfonso Says:

    He’s using a spoon already! I can’t wait to see him!

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