Friday, November 2, 2012
Broccoli and Cheese Soup
It's been a tough, but rewarding, week. I'm in the 2nd week (of 7 total) of our LILY study at UCSF, and truth be told, I'm exhausted. I love being a part of this work, but my body hurts from my 5 hours of driving per day and I can't seem to get enough sleep, no matter how hard I try.
For Halloween I was a real-life mommy zombie. No makeup required. Finally, finally the weekend is here! I have big plans to stay in my bed as much as possible. But with three kids, it's not likely to happen. Still, I can dream, can't I. (Get it? Sleep humor...I'm extra hilarious when I can't think straight).
What started out as a last-minute quickie dinner "for-the-kids" ended up a full fledged family dinner because it was just so darn tasty. And quick! (Did I mention quick? Seriously!)
The trick is to use baby broccoli, if you can, instead of regular broccoli, because it is tender and has a much milder taste.
3 Tbsp butter
3 Tbsp flour
4 cups of vegetable broth
1 cup of water
salt and pepper to taste
1/4 cup of shaved parmesan cheese
a handful and a half of finely shredded cheddar cheese
2 cups chopped baby broccoli
Melt the butter in a hot stock pot. Stir in the flour and cook until mixed and lightly toasted, about a minute. Pour in the broth and water, salt and pepper and get it hot, but not boiling. Next add in the cheeses, a little at a time, stirring as you go. Continue to add and stir in the cheese and cook for 1-2 minutes, again, not boiling hot, but almost. Add in the broccoli, cook 1-2 minutes. Remove from heat and serve.