I think I might be officially becoming a soup-a-holic.
I say this because despite having eaten soup for every lunch and as part of every supper this week I still felt the desire to make yet another pot.
The secret to being able to make soup at the drop of a hat is to always have 3 essential ingredients: onions, stock and garlic. Every soup I make starts this way. You can probably get by without the garlic, but I’ve never tried.
Here’s the oh-so-easy recipe:
Broccoli Cheddar Soup
fry the following until browned,( in the soup pot on the stove top set at medium:)
- One chopped onion
- 2 cloves of garlic (chopped)
- 1 tbsp butter
add the following and bring to a boil:
- lots of broccoli (chopped) about 1/2 the soup pot full
- 4 cups vegetable stock
- celery seed (about 1/4 tsp)
Once it’s boiled, turn the heat down to simmer for 20 minutes. (meanwhile, grate some old cheddar and clean up the kitchen mess!)
Remove the soup from the heat, let it cool a little bit and blenderize it. I use a hand blender.
- 1 cup grated old or extra old cheddar cheese
- 1/4 cup of greek style plain yogurt – the full fat kind.