Sunday, February 19, 2017

Simple broccoli cheese soup

This thick, broccoli-filled soup is based on my mom's recipe. I've simplified and it and it more low-carb friendly by omitting a roux and simply blending the broccoli as a thickener. My husband just tried it and declared it to be "Jason's Deli good."

Yes, this unapologetically contains Velveeta, because that's how my mother made it. I haven't tried using another cheese, but you are welcome to try and report back in the comments. I suspect that it might not result in as smooth and creamy a texture.

Simple Broccoli Cheese Soup
1 small or 1/2 medium onion, diced
1 T minced garlic
2 lbs broccoli (I used frozen florets)
3 cups milk of choice (I use skim)
1 cup water, more or less depending on how thick you like it
1/2 t Tony Chachere's or other seasoned salt
black and red pepper to taste
3/4 lb Velveeta, diced

Saute onion and garlic for a couple of minutes. Add remaining ingredients except cheese, cover and simmer until broccoli is very tender, about 10 minutes. Add cheese and blend to desired consistency. Serves about 6. Freezes well.

Slow cooker caramelized onions

This is not really a recipe, but a good trick to have up your sleeve. Caramelized onions usually take hours of low and slow stovetop cooking with a lot of babysitting and stirring. OR you could just use your crockpot. I take about 5 large onions, use my food processor to slice them, and dump it all in the slow cooker. (This is also a great way to avoid crying while working with raw onions. The crockpot may look full at first, but it will cook down to about 1/3. You needn't add anything else, but you could add a pat of butter or a drizzle of oil. Cook on low for 10 hours.

I freeze this in 1/2 cup portions and use it for all sorts of things. Topping burgers, steaks, pizza, sandwiches, french onion soup, and dips. You can also use them to get a head start on recipes that need cooked onions, like soups and stews. Leave a comment below about what you'll use them for!