Broccoli Cheese Soup
Who ordered this cold, dreary weather for the DC area? It’s April. I accept the rain. But I don’t accept the need to wear a heavy winter coat! Even Happy Dawg refused to spend any time outside this morning. Brrrr. On the bright side, I do believe hearty cheese soups were put on this Earth for exactly these kinds of weather situations. And yesterday, when this weather came in, I happened to have some hearty cheese soup ingredients on hand.
Saturday (when it was 80 and sunny) we harvested the last of our broccoli and kohlrabi. When the temperature plummeted yesterday and the rain came, I decided a warm broccoli soup was in order. However, I didn’t want to use ALL of the broccoli in it—I’m hoarding it for some as yet unknown purpose, which I should probably figure out before it goes bad. So I thought I’d mix in some kohlrabi leaves. To that I added the Swiss cheese and onion I picked up at the market on Saturday.
I think that for a soup like this you can add whatever spices you like. It was cold and rainy when I made this, and for some reason cumin and coriander are my favorite cold weather spices. I went easy on the spices so that they merely accented the greens and cheese; you know something is in there, but you can’t really figure out what it is. However, you are happy it’s in there.
Recipe: Cheesy Broccoli Soup
Summary: Warm and comforting with a hint of spice to tickle the tastebuds.
- 2 TBS olive oil
- 1 medium red onion, chopped coarsely
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp fresh nutmeg
- 1 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 4 cups chopped broccoli florets (or 2 cups broccoli and 3 cups kohlrabi greens)
- 2 cups chicken stock
- 4 cups water
- 2 cups Swiss cheese, grated
- 3/4 cup cream
- Heat the olive oil in a stock pot. Add the onions and sauté until tender and just browning, about 5 minutes.
- While the onions are browning, coarsely chop the broccoli and/or kohlrabi.
- When the onion is ready, add the cumin, coriander, nutmeg, salt, and pepper.
- Add the broccoli/kohlrabi to the pot. Add the chicken stock and then enough water to just cover the greens.
- Bring to a simmer. Cook until tender, which will vary depending on the size of the food you’re working with. My garden greens take about 8 minutes to cook.
- Remove the pot from the heat. Let it sit for about 5 minutes so that you don’t have a blender explosion when you blend it.
- Add the soup to the blender, filling the blender about half way each time. Blend until all the greens are mostly blended.
- When it’s all blended, put back in the pot on the stove and turn the heat to low.
- Add in the cream and cheese and stir until the cheese is melted and well blended.
- Taste and add more of any of the spices as needed.
- Serve immediately.
When chopping the onions, broccoli and kohlrabi, chop it coarsely. This will go into a blender, so the pieces don’t need to be small. You can use frozen broccoli if you want.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Copyright © Susan Rose.