I had my
doubts that this soup recipe would make enough main dish servings, but I was
wrong. We wouldn’t change anything
except maybe add a few more carrots, simply because we like them and they add
some nice color. I couldn’t find any
gemelli locally, and used mini rotini instead.
We enjoyed it as a light lunch with a new lettuce salad and a slice of garlic toast on our cold rainy day yesterday - 88° last weekend and 54° yesterday!
Broccoli Cheese Soup
3 ½
Ounces Gemelli, Dried, Uncooked
-- or rotini
2 Cups Broccoli Flowerets -- bite
size
¼ Cup Butter
½ Cup Leaks -- 1/8 " slices
1
Tablespoon Chopped Onion
3
Tablespoons Flour, All-purpose
¼ Teaspoon Dry Mustard
¼ Teaspoon Pepper
2
Medium Carrots -- 1 cup shredded
29
Ounces Chicken Broth
1
Teaspoon Worcestershire Sauce
1
Cup Half and Half
6
Ounces Sharp Cheddar Cheese --
shredded (1 1/2 cups)
Cook gemelli
according to package directions, adding broccoli during last 6 minutes of
cooking time, rinse with hot water, drain and set aside.
In Dutch
oven, melt butter, cook onions and leeks over medium heat until softened, 3-5
minutes. Stir in flour, mustard and
pepper. Continue cooking 1 minute.
Add carrots,
chicken broth and Worcestershire sauce, continue cooking until soup comes to a
boil, 3-5 minutes, stirring constantly.
Add half and
half, cooking until heated through, about 2-4 minutes. Add cheese, gemelli and broccoli, cooking
until heated through and cheese is melted, about 3-5 minutes more.
6 Servings
10 ounces of
frozen broccoli flowerets may be substituted for the fresh broccoli, but do not
cook with the gemelli.
"Land O Lakes Occasionally
Vegetarian"
Per Serving:
290 Calories; 23g Fat (69.6% calories from fat); 13g Protein; 10g Carbohydrate;
2g Dietary Fiber; 65mg Cholesterol; 730mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
The soup looks delicious - thanks for the recipe - our weather has been hot and then cold, too, and soup sounds perfect!
ReplyDeleteI like this too ESPECIALLY because it is made from scratch; no preservatives/additives, so it should cost less too. In the past, I worked with a community that shopped weekly for 10-15 people and the cook would cook from scratch to save money. We have really lost this art today and exchanged it for convenience foods that can harm our health. Thanks for the recipe so we can return to our roots and relearn that it is not as difficult as we sometimes imagine to cook from scratch! Mrs. C
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