Broccoli
By Cat, Dec 2008 (Photo, right, from Wikimedia Commons)
When I was working in Portland, I sometimes stopped off at the Nobby, my neighborhood’s tavern/cafe, on my way home, for a bowl of their wonderful soup. Cheesy Broccoli was my favorite. So when I saw this recipe in the BHG magazine, I just had to put it on my website. It’s not the same as the Nobby’s soup, but I love the idea of using smoked Gouda.
Broccoli-Cheese Chowder, with Greens
This recipe is adapted from Better Homes and Gardens magazine, October 2008 issue. It is mineral rich, from the greens and unpeeled potatoes, and very flavorful with the addition of smoked Gouda cheese. I don’t advise choosing low fat milk and cheese, as the dairy fat helps your body assimilate the minerals.
Choose winter greens for this warming soup, such as curly endive (frisee), chicory (radicchio), romaine, escarole, or spinach. These greens are added at serving time, to wilt slightly from the heat of the soup.
Serves 4, about 365 calories per serving.
Ingredients & Equipment:
- 3 cups small broccoli florets
- 8 oz smoked Gouda cheese (2 cups, shredded), plus extra for garnish
- 3 Tbsp unbleached white flour
- 2 cups whole milk
- 2 medium red potatoes
- 1 ⅔ cup chicken stock or vegetable (potato peel) broth
- Unrefined sea salt and Freshly grated black pepper, to taste
- 2 cups winter greens, coarsely chopped
- thin zest of lemon (optional)
- 3 quart saucier or sauce pan
- medium bowl
- 4 shallow soup bowls
Method:
- Cut broccoli florets from stalk; set aside.
- Grate cheese into bowl, toss with flour and set aside.
- Cut potatoes into ¼” cube and add to broth in saucier. Bring to a boil, then reduce heat and simmer, covered, 8 minutes. Mash slightly.
- Add broccoli and milk; return to simmer but do not allow to boil.
- Gradually add flour-dredged cheese to soup, stirring until cheese melts. Season to taste with salt and pepper.
- Divide among soup bowls. Top with greens and additional cheese. Add lemon zest as additional garnish, if desired.
References:
- Better Homes and Gardens magazine, October 2008
