Happy Inauguration Day, everyone! I’m so excited that we’re welcoming in a new president, especially such a confident, relevant and well-spoken one. (I think we’ve had enough Bush-isms for a lifetime!) I’m not going to lie, I cried a little bit while watching the news coverage of the inauguration – it’s just so inspiring to hear what Obama has planned for our nation and to see other people’s reactions to such a historic moment.
I’ve been feeling decidedly under the weather since yesterday, and was really craving soup. I’ve had this recipe bookmarked for quite a while, and this seemed like the perfect time to make it. I love, love, LOVE broccoli, and this soup is especially hearty and comforting. And even better, it’s actually pretty good for you! It’s packed full of veggies, and there is no heavy cream in sight! The soup is instead thickened with a roux, and some pureed white beans at the very end. This combination leads to a very hearty and filling soup with very little effects on your waistline!
This, in my opinion, tasted quite a bit like Panera’s broccoli cheddar soup. I did add some cheddar cheese in at the last moment, because, well, I really like cheese in my soup. I really like the texture that the pureed beans gave the soup, actually even more than if it would have had cream in it. I think next time I might add some cooked shredded carrots at the end, for a little bit of color contrast and extra veggie power.
Adapted from: Butter and Sugar
1 tbsp. olive oil
1 tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp. flour
1 1/2 c. milk
4 c. chicken stock
6 c. broccoli florets (roughly two heads)
1 c. shredded cheddar cheese
1 c. canned butter beans
salt and pepper, to taste
1) In a large stock pot, melt the butter and add olive oil.
2) Once hot, add the onion and garlic. Saute until softened, about 2-3 minutes.
3) Stir in the flour, and cook, stirring constantly for one minute.
4) Add milk and stir until thickened.
5) Add chicken stock and broccoli. Cover and simmer until broccoli is very soft, about 20 minutes.
6) Add the beans, then using an immersion blender or regular blender, blend the soup to your desired consistency. I made mine mostly smooth, but left in a few chunks of broccoli for texture. Stir in the cheese and season to taste with salt and pepper.