Friday, January 14, 2011

Crock Pot Broccoli and Three Cheese Soup

The Ingredients.
--1 qt chicken broth (or vegetable)
--2 cups milk (I used 2% cow's)
--2 10 oz bags of frozen broccoli florets
--1/2 diced white onion
--1/2 t black pepper
--1/2 t kosher salt
--1/2 t ground nutmeg
--1 cup each of three different cheeses, I used jarlsberg, gruyere, and cheddar.

The Directions.

Mince the onion into really small pieces. I used my pampered chef chopper thingy. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.

Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.

20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay!

Serve with your favorite rolls or drop biscuits.

UPDATED: so, um, some of you have issues with texture and HATE the way the broccoli and cheese collide. You should blend this a bit, then. Use a hand held stick blender to blend some of the large broccoli florets. In doing so, the broth will thicken without needing to add extra calories with a roux, and the texture will be more even. And no worries, there's no judgment from me... :-)

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