From Rachael Ray 365: No Repeats
Ingredients:
2 tablespoons extra-virgin olive oil
4 slices bacon, chopped (I omitted this.)
1 large yellow onion, chopped (I omitted this.)
3 garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped
Salt and Pepper to taste
2 10-ounce boxes frozen chopped broccoli, defrosted
1 quart chicken stock or broth
1/2 cup heavy cream or half-and-half
1 cup shredded sharp cheddar cheese
Directions:
Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3 to 4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic and thyme to the pot and season with salt, pepper. Cook, stirring frequently, for 4 to 5 minutes, or until the onions are tender. Add the broccoli and continue to cook until the broccoli is heated through, 2 to 3 minutes. Transfer the onions and broccoli to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth. Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring to a simmer, and cook for about 8 to 10 minutes.
Stir in shredded cheese. Transfer soup to a serving bowl and top with some more shredded cheese.
Makes 4 servings.
Verdict:
Laura - Thumbs Up - This soup was very easy to make. I loved that it was homemade and not from a can. It felt great on my sore throat. It was good, but I need to work on the recipe a little. Next time, I won't puree all the broccoli.
Randy - Thumbs Down - Randy doesn't like soup, BIG SURPRISE! He wouldn't even give it a try. (I have seen him eat soup before.)
Nathan - Thumbs Sideways - Nathan had a couple of spoonfuls. Soup is hard for a two year old to eat. I think if it was more chunky, I could strain out the broccoli and he'd be able to eat it better.
Leftovers: I stored the leftovers in the refrigerator and I've been eating it for lunch. It's good, but I wish it was a bit thicker.
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