A Cheesy Week: Cheese and Broccoli Soup

We're really into cheese this week, I guess. Our last post was about homemade Mac 'n' Cheese, and now the very next day, I'm writing about Cheese and Broccoli Soup. Not good for the waistline, I suppose, but super comforting as Daylight Savings Time has ended and the cold temperatures are lurking.

Our Harmony Valley cheese share is biweekly for much of the year, but as vegetable peak season closes, our CSA schedule fluctuates, so we received cheese two weeks in a row.  Another reason for the increase in creamy, gooey, cheesy recipes.

This soup is another from Vegetable Soups from Deborah Madison's Kitchen. I have to say that the finished product was the best Cheese and Broccoli soup I've ever had.

Ingredients:
1 1/2 pounds broccoli
sea salt and ground pepper
3 Tbs. butter
1 onion
1 celery stalk
1/2 pound of diced potatoes, peeled unless organic 
1 garlic clove
1/8 tsp. cayenne pepper
1 tsp. marjoram, 1 bay leaf, 1 pinch of dried thyme
1 Tbs. flour
1/2 cup cup cream
2 tsp. Dijon-style mustard
2 cups grated cheddar cheese
rye or whole wheat bread, toasted

Instructions:
1. Chop the broccoli trees. Cook the florets in boiling water for about 3 minutes. Drain and reserve the liquid. Rinse broccoli  florets under cool water and set aside.
2. Melt the butter in a soup pot. Add onion, potato, celery, broccoli stems, garlic, herbs, and cayenne pepper. Cook over medium-high heat for about five minutes, stirring occasionally. Add 1/2 tsp. salt, flour, and 3 cups of reserved water from the broccoli (saving any extra). Bring to a boil, lower the heat, and simmer, covered, until the potato is tender (about 10-12 minutes). Add cream and/or additional broccoli water to thin the soup. During the last few minutes, add the florets.
3. Remove the bay leaf, puree the soup, and return it to the pot. Stir in the mustard, and add pepper and salt to taste. Just before serving, add the cheese. Do not allow the cheese to boil.  Serve with toast.

We melted a slice of mild sheep cheese on our toast...because we didn't think we had enough cheese yet this week! :)

Creamy, Cheesy Goodness: Homemade Mac 'n' Cheese

Mac 'n' cheese with Sriracha Sauce

Mac 'n' cheese is one of those foods ~ everyone loves it, we all know it's not going to make us skinnier or provide us with any super-food vitamins, but we crave and devour it anyway. Making it from scratch can make it a bit healthier, maybe not less laden with calories, but with less chemicals and more nutrients than the box brands at the store.

Andy created his own special version yesterday. It's creamy, cheesy, and there are even some greens included to make us feel good about ourselves. His claims for this recipe are that most of the ingredients are flexible and that this could be created in an endless amount of ways.

I personally liked how this specific combination tasted, which is why I'm excited to be encapsulating the recipe onto this blog for future reference.

Mac 'n' Cheese:
Ingredients:
1 lb. of shell pasta
1/2 cup of flour
1 onion
2 cloves of garlic
1/2 cup of butter
3 cups of vegetable broth (or chicken broth if you so desire)
1.5 cups of 2% milk
2 cups shredded sharp cheddar
1 bunch of chopped yukina savoy (or other green)
1 cup bread crumbs
cayenne pepper, salt, and pepper to taste

Instructions:
1. Cook the pasta al dente.
2. Drain the pasta, run under cool water, and save until later.
3. In a saucepan, melt butter. Add chopped onion and garlic. Cook until onion is translucent (3-5  minutes).
4. Add flour, a few spoons at a time, to make a roux.
5. Add broth until mixture becomes smooth and creamy.
6. Simmer for a few minutes.
7.Slowly add milk and cheese. Stir and cook until cheese is melted, but not boiling.
8. Stir in pasta and greens. Add cayenne pepper, salt, and black pepper, if desired.
9. Put mixture into 13x9 baking dish. Cover with breadcrumbs.
10. Cook at 350 for 5-10 minutes, until breadcrumbs appear toasted.

Serve! This also would freeze well for later use.