Broccoli-Cheddar Soup
Lately, it's summer temps one day and snowing the next. With the unpredictable weather, we've been keeping our weekly menus light and versatile.
This soup, adapted from a Williams Sonoma recipe, was a hit in our household recently. Bonus points when accompanied by a slice of crusty bread from your favorite local bakery.
2 Tbs. olive oil
1/2 yellow onion, diced into 1/2 inch piece
1 garlic clove, finely chopped
Kosher salt, to taste
1 lb. broccoli, cut into 1-inch florets
3 cups chicken or vegetable stock
Freshly ground black pepper, to taste
1/2 cup spinach leaves
6 oz. white cheddar cheese, grated
2 Tbs. finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
2 pinches of cayenne pepper, more to taste
In a large pot, warm the olive oil. Add the onion, garlic and a few pinches of salt. Cook, until the onion is aromatic and tender, 8 to 10 minutes.
Increase the heat to high. Add the broccoli, stock, a few pinches of salt and black pepper and bring to a simmer. Continue to cook, stirring occasionally, until the broccoli is tender, about 10 minutes. Remove about 1 cup broccoli from the pot and let cool.
Add the spinach, cheddar, the 2 Tbs. Parmigiano-Reggiano and the cayenne to the pot. Using an immersion blender, blend on the highest setting until the soup is pureed.
This soup, adapted from a Williams Sonoma recipe, was a hit in our household recently. Bonus points when accompanied by a slice of crusty bread from your favorite local bakery.
2 Tbs. olive oil
1/2 yellow onion, diced into 1/2 inch piece
1 garlic clove, finely chopped
Kosher salt, to taste
1 lb. broccoli, cut into 1-inch florets
3 cups chicken or vegetable stock
Freshly ground black pepper, to taste
1/2 cup spinach leaves
6 oz. white cheddar cheese, grated
2 Tbs. finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
2 pinches of cayenne pepper, more to taste
In a large pot, warm the olive oil. Add the onion, garlic and a few pinches of salt. Cook, until the onion is aromatic and tender, 8 to 10 minutes.
Increase the heat to high. Add the broccoli, stock, a few pinches of salt and black pepper and bring to a simmer. Continue to cook, stirring occasionally, until the broccoli is tender, about 10 minutes. Remove about 1 cup broccoli from the pot and let cool.
Add the spinach, cheddar, the 2 Tbs. Parmigiano-Reggiano and the cayenne to the pot. Using an immersion blender, blend on the highest setting until the soup is pureed.
Cut the reserved broccoli into 1/2-inch pieces. Pour the soup into warmed bowls and garnish with Parmigiano-Reggiano and the broccoli pieces. Serve immediately. Serves 4.
TOMS Ballet Flats
I have a love/hate relationship with TOMS (love the wedges, hate the elfin-looking original flats). Today my love quotient has been upped with the introduction of their Ballet Flats. These come in a variety of textiles and colors and are definitely worth checking out, especially with TOMS commitment to giving.
Love Beets
Or, really, for me they should be called Lazy Beets since they contain all the deliciousness of fresh-roasted beets without the hassle of peeling and cooking them. The tasty flavors are a bonus!
Your local WFM should carry Love Beets by the pre-cut fruit. Perfect to throw on salads, sandwiches, or toss with crumbled goat cheese! Yum!
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