Wooo I'm back!
Monday marked the beginning of our month-long winter break around here.
PDubbs & I both suffered through our last fall exam of undergrad! It was also a yucky, rainy day so what better way to celebrate than with a sinfully delicious stick-to-your-ribs soup?
PDubbs has always been a huge fan of Panera's Broccoli & Cheddar soup and when Ree, our best friend, posted a
recipe for it a few weeks ago, it's always been in the back of our mind. So Broccoli-Cheese soup it was!
The first step is to grate your cheese. Lots. And lots. And lots of fat-free, zero-calorie cheese.
Just kidding. Totally not a low-fat recipe so just fahget-ahbout it now.
You could also buy the pre-grated stuff. We just bought the chunks because they were on sale and we're thrifty college students.
So you've got your cheese all prepped AND your biceps are killing you. No? Maybe that was just me. Then you whip out the biggest pot you got and melt a stick of butter.
Yes, I said a stick. Paula Deen has a smile on her face right now and doesn't even know why.
Melt the butter over medium heat and add 1 whole onion, chopped. Cook down the onions until translucent, about 5 minutes.
While that's happening, zap a couple bags of frozen broccoli in the microwave. Cook them a little less than the package says since they'll be cooking in a bath for awhile. You don't want them over cooked & mushy. That would be a travesty.
Once the onions are cooked down, add 1/3 cup of flour to really thicken things up. Mix it around until the flour is thoroughly mixed in.
Next, the recipe says to add 4 cups of whole milk & 2 cups of half-and-half. Don't tell Ree but because we're health fanatics, we used skim milk. And ya know what? I think it turned out just fine.
So you've got the milk & half-and-half, then add the now-cooked frozen broccoli. Let the milky mixture almost come to a boil then let it simmer for 20-30 minutes. We let it do its thing for 25 minutes.
Next comes the cheese. Just the cheese.
We used a combo of sharp cheddar, monterey jack & colby jack but feel free to use whatever floats your boat. Pour in all the cheese and mix until the cheese is melty & ooey & gooey. This is also the point where you want to add your salt & pepper to taste. The cheese is already pretty salty so we didn't have to use much at all. Just
peppa.
Now comes the fun part. You can either throw it in a blender or use an immersion blender to mix everything up. Without hesitation, PDubbs went the immersion route. And he was pretty stoked about it.
When it's blended to your preferred consistency, it is ready! Pour into your bowl of choice (PW suggests a bread bowl) and serve with some toasted bread for soaking up that last bit of soup still hugging the sides of your bowl. Or lick it clean. Again, whatever floats your boat!
This soup was amazing. It was everything we were looking for on a rainy day and more. And it made A TON! We have enough leftovers to last us through Christmas.
On a different note, PDubbs & I are quickly heading towards our final semester as undergrads. I can't believe how fast the past 3.5 years have flown by and I can only imagine that next semester will be gone before we know it. You better believe I'll have plenty of nostalgic posts between now & then but right now I'm focusing on winter break & spending what could be the last Christmas with my family for awhile. As a new nurse, I'll probably be put on graveyard shift for all the major holidays for a few years. It's all part of the process, right? No sense in worrying about it now, just enjoy the moment.
Now that exams are over, I'm also going to pick up on that
photo challenge I started in November! My camera has been alone for so very long and it needs some love.
Hope everyone is having a great week! Good luck to all my friends studying for their finals, safe travels to those heading home and a special good luck wish to those braving the mall crowds this shopping season.
