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#Water inoted of milk in potato sou skin#
#Water inoted of milk in potato sou full#
#Water inoted of milk in potato sou free#
#Water inoted of milk in potato sou mac#

Chickpea Salad with Carrots and Dill or French Carrot Salad.

Here are a few options that are deliberately not very cheesy, for the sake of balance. This soup is a light meal on its own, or would make a proper meal with a sandwich or crisp salad. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot. My lid’s design allows for steam to escape, but if yours doesn’t, you’ll want to remove the center piece so the contents don’t build pressure as they blend. Safety note: Never fill a stand blender past the maximum fill line, or you could end up with a giant mess (and a hot one, if you’re making soup). The trouble with immersion blenders is that they never yield soup as creamy as you could accomplish in your stand blender.

Or, you could use an immersion blender.

Transfer the blended portion to a heat-proof pitcher or container as you blend the rest, then combine it all in the soup pot.

#Water inoted of milk in potato sou full#

I could not blend the full batch at once in my Vitamix. If you are making the full batch, you’ll need to blend it in batches in your stand blender.In a pinch, you could use a metal baking sheet. A large, heavy-bottomed soup pot will also work well. I used my 5.5-quart Le Creuset for this recipe. I swear that soups always taste better when they’re cooked in a Dutch oven.If you are serving two people or don’t want a lot of leftovers, you could easily cut the ingredients in half. This recipe yields a substantial amount of soup (around 10 cups). This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you). You can even make it dairy free/vegan with substitutions (really!).

#Water inoted of milk in potato sou free#

This soup is vegetarian and gluten free as written.

Yellow cheddar might turn this soup an unfortunate color, but I haven’t tried to be sure. Hand-grated cheese is best, since pre-shredded cheeses are coated in powders that can cause the cheese to glop together once melted. You can start with four ounces (half of a block) and add more to suit your preferences.

Sharp cheddar cheese offers maximal cheddar flavor and a creamy texture.

Store-bought vegetable broths can contribute unwanted color, off-putting flavors and excess salt. I’ve been experimenting with using water instead of vegetable broth in soups lately, and so far I’ve been impressed. We’ll purée half of the broccoli florets, and cook the rest in the pot for texture. The stems contribute body and extra broccoli flavor.

#Water inoted of milk in potato sou mac#

This is a trick I’ve used in my vegan mac and cheese and vegan queso recipes-it really works. Russet potato, peeled and cooked until tender, lends a luxuriously creamy texture once blended.

#Water inoted of milk in potato sou skin#

In fact, you can just smash the garlic with the side of your chef’s knife (be careful), peel off the skin and throw it into the pot. Since we’re blending them all up later, we don’t need to chop them finely.

Onion and garlic form a savory base layer.

Technically, you could replace it with two tablespoons of extra-virgin olive oil, but I like butter better here.

Butter contributes to the irresistible flavor and silky texture.

You’ll just need a few basic ingredients to make it: This flavorful soup is made without heavy cream, milk or flour-or even vegetable broth. Cruciferous veggies work miracles, I tell you, and did you know that broccoli contains loads of vitamin C? We could all use some extra right now.įresh & Healthy Broccoli Cheese Soup Ingredients In fact, I feel good after I eat this soup, similar to how I feel after enjoying a big kale salad. Perhaps the coolest feature of this soup is that it makes use of the broccoli stems that we usually toss. I wanted all that, and I didn’t want to feel like I was eating a bowl of queso (don’t get me wrong, sometimes that’s exactly what I want to eat).

Preferably free of flour and heavy cream.

Luxuriously smooth but with some texture from tender florets.

Sufficiently green and full of fresh flavor.

I wanted soup that met the following qualifications: I have high standards for broccoli cheese soup. I gave up after several failed attempts, and recently tried again after discovering Sarah Jampel’s method in Bon Appétit. I tried to make a great broccoli soup six months ago.

“It’s like a warm blanket after being outside on a long winter day.”.

“This may be the universe’s best delivery system for broccoli.”.

“All the sin without any of the guilt.”.

My husband declared it the best he’s ever had, and started throwing out one-liners in between spoonfuls: It’s rich and indulgent, but not so much that it weighs me down. It’s about time you met this broccoli cheddar soup recipe.