Monday, January 23, 2012

Broccoli Cheddar Soup

Broccoli Cheddar Soup

Tonight I made broccoli cheddar soup for dinner.  I used the recipe that was in this month's issue of Food Network Magazine.  You can find it here. We eat it with a delicious loaf of olive oil garlic bread.

Some interesting things I learned while making this soup:

1) You can steam broccoli in the microwave.  This is especially exciting because it takes our stove roughly 800 years to boil water.  But a nice serving of broccoli can easily be steamed in the microwave in just five minutes!  The recipe linked above explains how, but let me also tell you here how to steam broccoli in the microwave - put two cups of fresh broccoli in a microwave safe container, add three tablespoons of water, cover with plastic wrap, and microwave for four minutes.  Our microwave is a little faulty and will blow a fuse if we use it for more than 45 seconds straight, so I microwaved my broccoli for 30 seconds eight times, but it's the same thing.  When finished, the broccoli had the perfect blend of soft and crisp. It was almost a shame I had to put it in the soup.

2) Broccoli cheddar soup (or at least this recipe, anyway) is mostly comprised of potatoes.  Who knew?  Two pounds of potatoes and only two cups of broccoli.  Seems like it should be called "Potato Cheddar Soup With A Few Broccoli Florets Thrown In For Good Measure" - but hey, what do I know?

3) I might be allergic to raw potatoes?  Seems weird, but my finger (yes, only one finger - the pointer finger on my left had) got all itchy and swollen while I was cutting the potatoes.  I had to ice it for half an hour before the swelling started to go down.  I don't know what the deal was, I've but raw potatoes plenty of times before and nothing like this has ever happened.  Perhaps I should wear gloves the next time potatoes are on the menu.

But yeah, that was my adventure in broccoli cheddar soup making.  I am very excited about soups right now - especially pureed soups.  There are a lot of foods that I won't eat based solely on their texture, so pureeing is the perfect solution.  I am thinking about a pureed black bean soup next...

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