When making soups like Broccoli Cheddar....
3 years ago
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Broccoli Cheddar Soup recipe
Comments (9)Here's mine. You can't tell there's sweet potato in it, but it gives a nice colour. There is no thickener necessary. I usually used evaporated skim milk instead of cream to save on fat calories. Broccoli-Cheddar Soup Recipe courtesy Food Network Magazine Ingredients 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. I used 1 cup of half and half and one cup of skim and 1 cup of grated sharp cheddar and used more like 4 cups of broccoli. Didn�t bother with the croutons. Made 6 generous servings although the following is based on 4 servings: Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g...See MoreCheddar cheese soup with vegetable bake?
Comments (5)I cut up the veggies and put the onions ( I use onion) in a heavy pan I use my 8 qt Le Cruset and brown in 1/2 a stick of butter.....when all moisture has evaporated. add 1/4 cup of of flour and cook 1 minute...add 2 cups of chicken broth and cook, sturring to remove lumps until flour thickens a bit. Add your steamed or roasted veggies, and 2 cups of milk....simmer ( do NOT boil!) gently for about 20 minutes and gently stir in 2 cups of grated sharp chedder...2 tsps worchestershire sauce, 1/2 tsp Coleman's dry mustard ( or 2 tsps prepared grey poupon mustard) and stir and heat gently until smooth. Check for salt...I don't think it will need any but you may. Linda C...See MoreCream of Broccoli soup ??
Comments (6)I make really easy broccoli soup. I steam fresh broccoli cut into florets and peeled chopped stems Saute some onions, diced carrots, garlic if you like it until soft Add chicken broth. Some days when I don't have chicken broth on hand I use the base from a package of Lipton Noodle soup without the noodles. Add the cooked broccoli back into the chicken broth with sauteed veggies Puree broth and veggies with a stick blender in the pot or transfer to a blender to puree Put pureed mixture back into a pot and add cream or milk to whatever thickness you like. I use milk myself Add grated cheddar or whatever cheese you like. I use real cheese not Velveeta Salt and pepper to taste. I don't measure and it works out every time. The recipe is pretty much no fail. You just add whatever you want to the broth and steamed veggies. You can even add a diced cooked potato or left over mashed potatoes to the broth before you puree to give added thickness. Just cook everything, add broth and puree. You don't even need to add very much milk or cream. Anne...See MoreLOOKING for: Broccoli Soup
Comments (9)Athome... Yes you could use quick cooking oats in the soup as the flakes are fine and are impossible to detect as an ingredient. Large flake or old-fashioned oats are normally used in these low GI recipes for those who are dieting as they take longer to digest and therefore rate lower on the GI scale than quick-cooking oats. However I've tried using both and I prefer the smaller flake of the quick-cooking oats in a soup, so that it doesn't resemble a bowl of porridge LOL. If you're interested, I have another recipe that uses oats in the sauce. Here's how I posted it on the Cooking Forum in June of last year: *************************************************** Serves 4 2 TBS olive oil 2 chopped onions 1 clove garlic chopped finely 4 cups (125 grams) chopped spinach leaves 1 TBS chopped fresh leaves of mint 1/4 teasp herbes de Provençe 1/2 teasp sea salt 1/2 teasp freshly ground black pepper 4 skinless, boneless chicken breasts 4 oz (125 grams) each 2 oz (50 grams) light Boursin cheese 1 TBS freshly grated parmesan 1 red pepper, seeded, quartered and roasted 1/2 cup (4 oz or 120 ml) white wine 1/2 cup (4 oz or 120 ml) chicken stock 2 x 15 ounce tins of chopped tomatoes 1/4 teasp crumbled strands of saffron 1/2 cup large-flake slow cooking porridge oats 1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside. 2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes. Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper. Remove from pan and put all into a bowl to cool. 3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch (5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.) 4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges. Cut the red pepper into strips and lay them across the filling. 5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper. 6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir. 7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through. 8. To serve - place the chicken on a plate and spoon sauce around and over the top. Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling. - sliced and ready to serve. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook My Note: I halved the recipe, with the exception of the cooking oil and the red pepper, using two large breasts for the two portions. SharonCb...See More- 3 years ago
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Smaller packages are available now
And a recipe for a naco sauce...
I prefer fresh garlic, chopped tomato, minced onion.
Reviewed in the United States on September 21, 2014
I'm so thrilled I bought this! I really wondered if I'd use this enough to justify the cost and I still wish that you could buy it in smaller quantities, but I love it so much I honestly think I'd have paid twice as much. I'm on a sugar and starch free diet, which means velveeta is a no-no. I've really been missing nacho sauce though, so this is the perfect solution. Using a good cheese makes this way better than velveeta ever dreamed of being, in fact. Here's my recipe for low carb spicy nacho sauce, as I had a hard time finding a good recipe that didn't require a food scale and maybe this will help someone else:
1/4 cup water or broth
1 tsp sodium citrate
1 diced tomato, about 1/3-1/2 cup
2 tablespoons chopped green chilies
2 chopped mild jalapenos (if using spicy you may want to remove seeds)
1/4 tsp onion powder
1/8 tsp garlic powder
6 ounces mild cheddar cheese- about two cups
mix water and sodium citrate in a saucepan until dissolved then place over medium heat on stove top, bring to a simmer. Add vegetables and seasonings and cook in water for about five minutes until soft, then gradually add shredded cheese, stirring well to combine.
The tomato adds water to the sauce. If you don't use the tomato you need to increase the water to 1/2 cup. The ratio that works for me is: 1/2 cup water, 1 tsp sodium citrate, and 6 ounces of cheese. 
3 years ago
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