So, we’ve had a busy day, kids to practice, kids to Six Flags, kids to practice … I’m tired. I did the shopping yesterday with not a real clear idea of what we were going to eat all week, but I did buy lots of stuff to make stuff, if that makes sense. All of that coupled with what we had in the fridge/freezer added up to dinner.
Which is good, because I sort of had to think on the fly.
BROCCOLI CHEESE SOUP
1 onion, diced small
2 carrots, peeled and diced small
2 crowns of broccoli, chopped small
1 stick of butter
1/2 cup all purpose flour
1 box (32 oz) chicken or vegetable stock or broth
1 cup of heavy cream
3 cups of shredded cheese (medium cheddar, colby-jack)
smidge of nutmeg
Cook onions in butter until soft, add in carrots and broccoli, cook another 5-7 minutes until broccoli has softened just a little. Dump in flour and stir with wooden spoon until all the vegetables are coated and the flour has a chance to cook (about a minute). Add the broth and bring to a simmer. Simmer about 5-7 minutes until thick.
Off the heat, stir in the heavy cream, grate in the nutmeg (or just a pinch if yours is already grated), and taste for seasoning adding salt and pepper if necessary. Stir in the shredded cheese until melted and thick and unctuously yummy.
I am serving my soup with cheese toast and grilled kielbasa on the side.
(Lucy’s just eating the soup and toast.)