I know I talk about wanting to make recipes healthier. Since my gastric bypass I not only want to try to eat healthier, but I would like to help other people eat healthier too. Don't get me wrong, I love me some pasta and cheese! But there is a balance that can be found and when I AM able to cut a few calories out of a recipe, or make it healthier by adding more veggies, whole wheat pasta, etc. I do it.
This is one of those recipes. If you have read my "About Me" info you know I have been kind of anti-canned soups. Not because they are awful, there are a few I do really like, but because they can have almost a whole days sodium intake in just one can. Plus the heavy cream adds fat which none of us want right? So I took cream of broccoli soup and changed it up. More veggies, less cream, LOTS of flavor! I actually was joking with Kevin last night that I wanted to add a jalapeno to the soup. We both looked at each other and at the same time said, "That could be really good"! Yes we like things zinged up around here. If you think it sounds good though I would suggest a medium to small jalapeno, seeded and diced, throw in with the other veggies to sweat and cook down. I am going to try it next time.
4 tablespoons butter
1 1/2 pounds fresh broccoli, chopped
1 large onion, chopped
1 carrot, diced
2 cloves of garlic, chopped
4 tablespoons all-purpose flour
Cracked black pepper
6 cups chicken stock
1/2 cup heavy cream
In a large heavy bottomed pot melt the 4 tablespoons of butter over medium heat. Add the broccoli, carrot, onion, garlic, and some salt and pepper. Cover and sweat the veggies down, stirring occasionally, about 10 to 15 minutes. Add the flour and stir for about 1 minute to cook out the flour taste, then add the chicken stock, stir, and bring to a boil. Once it comes to a boil reduce the heat to simmer.
Cover and cook for 15 minutes, uncover and continue to cook another 15 minutes, until vegetables are tender. Pour in cream. With a potato masher, mash the vegetables until the soup is creamy with bits of broccoli here and there. Salt and pepper to taste, cover and keep on low heat until ready to eat. Serve with Buttermilk Cheddar Biscuits. Recipe to follow.
Buttermilk Cheddar Biscuits
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra large egg
1 cup grated extra sharp Cheddar
1 egg beaten with 1 tablespoon water or milk
Preheat the oven to 425 degrees F
Place 2 cups of flour, the baking powder, and salt in the bowl of and electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl mix the Cheddar cheese with a small handful of flour (this will help the cheese to spread evenly through out the biscuits) and with the mixer on low add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well floured board and kneed lightly 6 times. Roll the dough into a rectangle 10 by 5 inches. With a sharp floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
recipe originally seen on Barefoot Contessa Back to Basics