Friday, February 25, 2011

Cheese Broccoli Chowder and The Pixies

Never Miss a Recipe!
Follow on FacebookCookEatShare or Subscribe to the Free Monthly Newsletter
Let's Dig In!

For some, the music of The Pixies is an acquired taste. The same could also be said about broccoli.

To ease into the music of The Pixies start with the mild sounding “Here Comes Your Man”. From there you can give “Dig for Fire” a listen followed by “Debaser” which is a truer reflection of their style of music.

Now if you're not the biggest fan of broccoli, you can still enjoy the nutritional benefits it offers by incorporating it into a chowder such as this one. The thick creamy broth and cheese will make you forget about the little green florets lurking in the soup. It worked on my kids!

For those that love broccoli, this soup will suit you just fine. As for cranking the music of The Pixies while preparing this chowder...well...let me know how that works for you.

Cheese Broccoli Chowder
Light creamy broccoli chowder with cheese

Instruments
1 tbsp butter
1 medium onion, chopped
1 stalk celery, chopped (optional)
¼ cup flour
¼ tsp dried thyme
2 cups vegetable broth
¼ tsp each salt and freshly ground black pepper
1 medium potato, peeled and quartered
2 cups small broccoli florets (you can also peel and dice the stalk and add that as well)
2 cans (370 ml each) evaporated partly skimmed milk (2%)
Shredded cheese

Lyrics
In a large soup pot, heat butter over medium heat until melted. Add onion and celery. Cook until vegetables begin to soften, about 4 minutes. Add flour and thyme. Cook and stir for 30 seconds more. Gradually add vegetable broth and stir. Add potatoes, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered for 15 minutes.

In a blender, purée soup until smooth. Return puréed soup to pot and bring to a boil over medium heat. Add broccoli. Cook until slightly softened, about 5 minutes. Remove from heat and let slightly cool. Stir in evaporated milk and season with salt and pepper. Ladle into individual serving bowls, garnish with cheese and serve.

Volume: Makes 4 to 6 servings

* * * *
Brent Garell (The Kitchen Roadie)
brent@cookapalooza.com

No comments:

Post a Comment