It's cold and damp here today. This morning at sunrise it was 15ºC but as the sun rose, the storms moved in, and the temperature began to fall. It's lunchtime now and we are looking at 11ºC with rain and wind. Needless to say, it is the perfect day for a rich homemade soup. Rummaging around in the refrigerator I found carrots, broccoli, and hot peppers in need of being used. I thought I would share my recipe for Broccoli - Carrot Cheese Soup.
Sparrow Haven's Broccoli - Carrot Cheese Soup
6 cps chicken broth
1 medium carrot - shredded
1 bunch broccoli - the stems peeled and chopped and the florets cut into bite size pieces
1 medium hot pepper - diced finely
1 medium onion diced
2 Tbsp butter
3-4 Tbs flour
2 cps milk or cream
3/4 cps shredded sharp cheese
salt and pepper to taste
Combine broth, carrot, salt, and broccoli stems in a medium pot and bring to a boil. Lower the heat and simmer until the vegetables are very soft. Blend until smooth.
In a separate pan melt the butter and saute onions until they start to brown. Add the flour to make a rue. Blend in milk to make a cream sauce.
Add the cream sauce, broccoli florets, and pepper to the broth and bring to a boil. Reduce heat and cook stirring constantly until thickened. Taste to see if there is enough salt. If not add more to taste.
Once soup is thickened, remove from heat, and stir in shredded cheese. Serve hot with a garnish of shredded cheese and a sprinkle of fresh ground pepper. Tastes great with light rye toast on the side instead of traditional soda crackers.