Meatless Meals 4: Broccoli Cheese Soup

When You Think “Lenten Meals” — Think Vegetarian!

As a family, Lenten Meals to us are an opportunity to enjoy “meatless” meals.  And, I do mean — ENJOY!  During the Lenten Season, we make an effort to eat “meatless” two times a week — on Wednesdays and Fridays.  I will do my best to post some of our favorites during these next few weeks!

Growing up in a four row-home complex surrounded by family members (through birth & adopted)…. grandmothers, aunts, uncles and cousins…. during the time when every Friday was meatless, I have many a recipe for “meatless” / “lighter” meals.  Many are the “normal” fare…. Macaroni & Cheese, Grilled Cheese Sandwiches, Spaghetti in a meatless red sauce, Fish Dishes, Egg Dishes, Crepes (palacinka)….. But, some are very “ethnic” in nature.  As you will notice as I share them with you through my posts.  I expect at times, you may be taken back asking yourself —- “Really?”  As to the likes of our Slovenian “Turnip Pie” for example.  And, then you will make it, taste it and delight in its deliciousness!

Here’s our favorite recipe for…

Broccoli Cheese Soup

  • 2 tablespoons butter, melted
  • 1/2 medium onion, chopped
  • 4 Tablespoons butter, melted
  • 4 Tablespoons flour
  • 2 cups half-and-half
  • 2 cups vegetable broth, homemade or store-bought
  • 1 small head of broccoli, washed, cutting mainly, bite size, florets for the soup      (you can buy the florets at your local grocery and use the stems if you wish)
  • 1 cup carrot, julienne thinly or grate
  • salt and pepper, to taste
  • 8 ounces extra sharp cheddar cheese, shredded

In a saute pan, melt your butter and saute the onions.  Set aside.
Melt the additional butter in the same pan and whisk in the flour for approximately 5 minutes.
Stirring constantly, slowly add the half and half.
Cook for approximately another 1 – 2 minutes.
Then, add the vegetable broth — as you continue to whisk the ingredients together.
Reduce your heat and simmer this for approximately 20 minutes. After 20 minutes, add the sautéed onions, broccoli florets and carrots.
Cook over a low heat until the vegetables are tender.
Approximately, 20 – 25 minutes.

Taste and add salt and pepper to your preference.

At this point some people like to puree it in a blender or use your infuser blender (my favorite!).
We just eat it like this because the florets are bite size.

The soup should be a nice consistency.
Over low heat, now add the shredded cheese stirring until it is well blended.

Serve it in a hollowed out mini round bread or just serve it with some delicious crusted bread!

Top with a little of the shredded cheese and as always…..

Enjoy!

 

Serve with some delicious crusted bread ;)
Serve with some delicious crusted bread 😉
Advertisements