I scored with a bag of broccoli at the grocery store today. Marked down to next to nothing. I expect it had reached its sell-by date, but there was absolutely nothing wrong with it. It was a brilliant green, and all the florets were intact. I had to buy it.
I decided to make a delicious and warming soup/chowder with it. It's been freezing cold today with a bitter wind blowing. Soup is always welcome on a cold winter's day. All you need to make a meal of it is some nice crusty bread really.
Todd usually likes his soupls pureed. I like a bit of texture in mine, and so this is a bit of a combination of both our likes. I mashed some of it with a potato masher, which not only thickened it a bit, but made him happy . . . and the chunks made me happy.
I added cheese. Broccoli and cheese are such good bed partners. They get along quite happily. Use a strong flavoured cheese. A good strong cheddar works very well. I also added some carrot for colour and additional texture. It's really a chowder I think . . . which is more than a soup. A chowder is a meal.
*Broccoli and Cheddar Chowder*
Serves 6Printable Recipe
A healthy and satisfyingly delicious winter chowder recipe using up bits from the vegetable bin.
1 TBS light olive oilA healthy and satisfyingly delicious winter chowder recipe using up bits from the vegetable bin.
pinch cayenne pepper
1/2 pound fresh broccoli, stems peeled and chopped,florets, separated and cut into bite sized pieces
900ml of vegetable stock (3 1/2cups)
120g strong cheddar cheese, grated (1 cup)(Lower fat cheese works fine)
(plus a bit extra to sprinkle on the finished soup when you serve it)
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