Saturday, January 23, 2010

Recipe of the Week #4!

Ok so I know that I'm doing awful keeping up with the "weekly" recipes, but bear with me :) hopefully this DELICIOUS soup recipe makes up for it! Healthy, yummy and great for those cold winter nights. Thats right, I'm talking about Broccoli-Cheese Chowder!!

1 tablespoon extra-virgin olive oil
1 large onion, chipped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flower
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-oz cans vegetable broth, or reduced-sodium chicken broth
8 oz broccoli crowns, cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

3.Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

My changes:
I didn't use the broccoli stems, just the florets. I brought the broth/spices mixture to a boil and then added the florets, covered and boiled for 10 minutes. I also didn't add the salt at the end. It tasted great without it and I mean why bother eating more salt if you don't have to?

ENJOY! please comment and let me know if you tried it!