Everybody knows the way to get a kid to eat broccoli is to smother it in Cheddar cheese sauce. Well, maybe. It's a great flavour combination and it works really well with soup. This is a very quick and simple soup that you can have on the table when your kids get home for lunch. If they eat lunch at school, send it along in a thermos with a sweet potato biscuit or a half of a chickpea salad sandwich and some fruit for dessert.
I don't have kids at home anymore, but my husband and I enjoyed this for a light lunch. I actually ate the leftover soup cold for breakfast the next morning and quite liked it that way as well, so you could consider serving it as a summer soup. The cookbook author suggests pumping up the flavour doubling the amount of garlic and adding some hot sauce.
This recipe is from SOS! The Six O'Clock Scramble to the Rescue by Aviva Goldfarb.
|2 tbsp||butter or olive oil|
|1||small onion, chopped|
|2||cloves garlic, minced|
|1 head of||broccoli, cut into florets, or one 16 oz package of frozen broccoli florets|
|4 cups||chicken or vegetable broth|
|1/2 tsp||dried thyme or 1 1/2 tsp fresh|
|1 cup||sharp Cheddar cheese, shredded|
- In a large stockpot, melt the butter or heat the olive oil over medium heat. Add the onions and garlic and saute them until the onions are translucent and soft, about 5 minutes. Add the broccoli, broth, and thyme and bring to a boil. Simmer it for about 5 minutes until the broccoli is very tender, about 5 minutes longer if you are using fresh.
- Using a hand-held immersion blender or a standing blender, puree the soup. Return it to the pot to reheat, if necessary, and stir in the cheese until it is fully melted, about 1 minute. Remove it from the heat and serve immediately.