Alright let's revive this thread. Someone on another forum asked for good soup recipes recently, so I wrote this one up.
Of course, I can't even manage something as simple as writing out a recipe in a serious manner or without swearing.
This isn't some gourmet shit, but it's my favorite soup ever.
(I make a big pot of it like once a month and just live off of it for a couple days.) I got a basic broccoli soup recipe awhile ago from a cookbook but I've tweaked it over time and lightened it up and added some things like the leeks and cauliflower.
For a thick, creamy, cheesy soup it's actually not too bad for you, and it's pretty quick to make - maybe 30 minutes start to finish.
(This makes a good amount, so maybe just make a half portion the first time around if you're not sure about it.)
Broccoli Cauliflower Soup with Cheddar and Leeks
NOTE: The marijuana and Step 7 are optional but highly recommended
2 lb. bag of frozen chopped broccoli and cauliflower mix
(feel free to use fresh - knock yourself out)
1 large carrot
2 leeks
1 tb. unsalted butter
(you know that unsalted butter is higher quality than salted, right? Good. You can use some cooking spray here instead if you're super paranoid about fat, but we're only talking about 1 tb. here. Calm down.)
1 tsp. salt
(I use sea salt, but if you're not pretentious, go ahead and use regular table salt)
1/4 tsp. black pepper
(I like fresh ground, and I just eyeball the amount but again, do whatever you want. I don't give a fuck.)
4 cups chicken broth
1/4 c. flour
1/2 c. cold water
1 c. low fat sour cream
1 c. skim milk
2 c. shredded reduced fat sharp cheddar cheese
(or you can use whole milk, regular sour cream and regular cheese, but personally I don't like to because I'm not a disgusting fatty.)
Marijuana (optional)
1. Thaw the frozen vegetables at least enough so that you will be able to chop them
2. Thinly slice the white parts of the leeks, melt the butter over medium heat in a dutch oven and saute' the leeks a bit - just until they're translucent, but not browned
3. In the meantime, shred the carrot. Any size shred is fine
4. Chop the shit out of the broccoli and cauliflower. I like to go with pieces about 1/8" to 1/4" in size or so.
5. Add the salt, pepper, broth, carrot and broccoli/cauliflower mix to the pot. Bring to a boil and then reduce heat, cover, and let that shit simmer for 8 minutes.
6. Put the flour and cold water in a tupperware container and shake it until the flour is dissolved.
7. You probably still have some time left to smoke a bowl before the 8 minutes are up, so I'd recommend you do that, since it will add a lot to the overall flavor of the soup.
8. Add the flour/water mixture gradually to the pot (I don't mean the marijuana, but rather the
cooking pot), stirring constantly while pouring
9. Heat to boiling over high heat, stirring constantly, and continue stirring and boiling for 1 minute.
10. Turn down the heat a bit and stir in the milk, sour cream and cheese and cook it until the cheese melts, but don't let it boil.
11. At this point I really recommend pureeing half of the soup in a blender, food-processor or with one of those hand-blender thingies that I really want. But if you're too lazy for this than you can skip it. I don't care what you do. I'm not you're fucking mother.
Enjoy!
Or don't. Whatev.