Nov 25, 2008

Broccoli Cheese Soup

I've realized, the more I cook and try things and expand recipes I've made before, that I really cook with words. Words like butter, cream, onion, pepper can all make a recipe. Margarine, non-fat milk, onion powder... These words don't belong. They really don't belong to Broccoli Cheese soup served with baked potatoes and sweet Hawaiian rolls.

I really do cook with words.

Vanilla is fragrant, sugar is sweet, but it goes way beyond that. Creamy, salty, piquant, peppery, these are all words I use in my head when I cook. I can read a recipe and visualize through what each ingredient would taste like what the finished product could be.

Could be.

There is no guarantee in food. You can weigh the outcome in your favor by using fresh, organic ingredients. Barring that, use the best processed ingredients you can get. But if you use a bad ingredient to begin with, you won't get the same results. Case in point: Broccoli Cheese soup. I could up the quality level (and thereby the flavor value) by using fresh broccoli, but it was cheaper to use a good quality frozen. I upped the volume of the broccoli by 100%, the original called for 1/2 a pound. I could have used locally produced cheddar from the Epicurean at 11.99 a pound, but I chose the generic sharp cheddar sold under the store brand. I did use an organic 1/2 and 1/2, which is what the recipe called for. Other than that, I followed the recipe.

Words like margarine, non-fat milk and onion powder really don't belong.

Broccoli Cheese Soup


1 Tablespoon butter
1/2 medium onion, chopped
1/4 cup butter
1/4 cup all-purpose flour
2 cups 1/2 and 1/2
2 cups chicken broth
1 pound broccoli, chopped
1 cup carrots, julienned
8 oz. sharp cheddar, grated
bacon bits
chopped green onion

Saute the onion in the tablespoon of butter over medium heat until just barely caramelized. Set aside. In a large saucepan, melt the 1/4 cup of butter until it's bubbling. Whisk in the flour. Cook the flour approximately 4 minutes, constantly whisking. Whisk in the half-and-half slowly. Whisk in the chicken broth. Simmer about 20 minutes. Stir in the onions, broccoli and carrots. Simmer for 20-30 minutes or until vegetables are tender. The soup should be thickened.
Process in blender in batches until desired smoothness is reached.
Return to simmer.
Stir in cheddar until soup is smooth and all cheese is melted.
Serve with bacon bits and green onions sprinkled on top.