Here's a healthy way to deal with that broccoli... perfect for a wet, cold day. The broccoli adds plenty of fiber, minerals, and vitamins to any meal, and a touch of Cheddar Cheese makes it a real treat. Serves 6-8.
In pressure cooker or med. pot, in enough water to cover, cook until quite soft and tender:
> Half bunch or so of celery, peeled of outer strings, cut in 4" chunks
Reserve broth. You can process (or blend) the cooked celery until smooth, straining it back into the soup pot. Or, you can use just the broth. Processing and straining the celery is an extra step not every cook will want to take every time. Sometimes I skip it; the broth has so much flavor anyway.
Meanwhile, in a sauce pan, make a roux of:
> 1/4 c. olive oil > 1/4 c. flour
Add reserved celery broth to the roux, stirring until smooth. Heat it to boiling, stirring, and cooking 2 minutes more. To that sauce pan, add, stirring until melted in:
> 4 to 8 oz. cheddar cheese > 1 tsp. salt
When cheese has melted in, also add:
> Processed, strained celery (if desired) > 1/4 c. cream, if desired
You now have a great soup base. When ready to serve, add:
> 1 or 2 broccoli crowns, chopped fine
Reheat soup in the sauce pan for ten minutes, or microwave for several minutes, until broccoli is tender.
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