This is a soup that might just be devoured, should you bring it to a Christmas (or any holiday) party. I sent it with Husband last week to work. He said it was gone in a very short amount of time. What a compliment.
We had so much broccoli last week and this soup was the perfect way to use it. Since we got a whole lot again this week, in our Abundant Harvest Organic box, I thought I’d make it on my show.
It has tons of veggies (broccoli, of course, carrot, onion, and Korean daikon radish). Good for you.
It has four kinds of cheese. I think we have a winner.
It has browned butter. Done.
The recipe that I posted on Friday is the large version. For the show, since I didn’t need to feed 20+ people, I quartered it.
The dog appears in this episode. I can’t promise he’s happy about it. But, I do think he’s cute with antlers on (and kinda like the dog in the Grinch Who Stole Christmas). So he deals with it for a few minutes.
This is my last episode before I take time off for my Christmas holidays. I have a few more blog posts planned, but it will be a little bit quieter over here for a few weeks. I’ll be back in January with episode 50 (wowzers!), and some fun new recipes and ideas.
- 2 T unsalted butter
- 1 1/2 T garlic infused olive oil (or 1/4 T garlic powder with regular olive oil)
- 2 heads (4 C) broccoli, roughly chopped in small pieces
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1/2 C Korean daikon radish
- 1/4 T red pepper flakes
- 1 t salt
- 1/4 t pepper
- 1/4 T garlic powder
- 1 T balsamic vinegar, divided (1/2 T, 1/2 T)
- 1/2 t dijon mustard
- 1 T all purpose flour mixed with 1/4 C cold water
- 2 C vegetable stock (or water)
- 2 C milk
- 2 T heavy cream
- 1 1/2 C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated
- In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
- Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
- Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
- Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.
This soup can be found on Tuesday of this week’s menu.
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