Broccoli Cheddar Soup

Broccoli Cheddar Soup (originally here)

My favorite way to eat this is with a nice, warm loaf of sourdough bread. Mmm, so good!

Ingredients

• 1 Tbsp butter
• 1-2 bunches broccoli
• 1 large onion, finely chopped
• 6 medium red-skinned potatoes, diced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 1-1 ½ cups grated extra-sharp Cheddar
• 1 tsp Worcestershire sauce (optional omit for vegetarian)
• One 12-ounce can fat-free evaporated milk
• Kosher salt and freshly ground black pepper
• 2 scallions, thinly sliced (optional topping)

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and put in soup pot. Coarsely chop the florets and place in a lidded sauce pan with ½ C water.

Heat butter, broccoli stems, onions and potatoes over medium heat and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, heat the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup. Stir to combine and remove from heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.

Nutrition Facts

Serving Size 369 g

Amount Per Serving

Calories 256 Calories from Fat 59

% Daily Value*

Total Fat 6.5g 10%

Saturated Fat 3.7g 18%

Trans Fat 0.0g

Cholesterol 19mg 6%

Sodium 456mg 19%

Potassium 1093mg 31%

Total Carbohydrates 37.7g 13%

Dietary Fiber 4.2g 17%

Sugars 7.8g

Protein 12.8g

Vitamin A 9% • Vitamin C 81% Calcium 21% • Iron 11%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in phosphorus
• High in potassium
• Very high in vitamin B6
• Very high in vitamin C

Herb Roasted Pork Loin and Potatoes

This dinner was delicious. Dan said it was the best pork loin he'd ever had ... which I'm not sure anything I have ever made has merited that sort of compliment. I got most of the recipe from HERE, but I tweaked a few things. I was cooking a much smaller tenderloin, so I made some important adjustments.



Herb Roasted Pork Loin and Potatoes

• 6 medium red potatoes, peeled and quartered
• 6 carrots, peeled
• 1 onion, halved
• 3 Tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 lb boneless pork loin roast
• 1 tsp dried thyme 
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Preheat oven to 350° F.

Boil the potatoes in a pot with enough water to cover them for 10 minutes. Drain, cool and place in a bowl. Toss with 2 Tbsp olive oil, 1/2 tsp thyme and 1/2 tsp garlic powder. Salt and pepper to taste. Cover carrots and onion in remaining 1 Tbsp olive oil; salt and pepper to taste.

Rub pork loin roast with 1 tsp thyme, 1 tsp garlic powder and 1 tsp onion powder. Sprinkle with salt and pepper. Sear all sides of the roast in a skillet over medium-high heat.

Place roast on a rack in a shallow roasting pan (if you're cooking a small roast like the one my recipe calls for -- < 2 lbs -- you can cook it in a 9 x 13 Pyrex [it worked for me]. Anything bigger and I can't make any promises), and cook 20 minutes in the preheated oven.

Remove roast from oven and arrange the potatoes, carrots and onion around the roast; continue cooking for another 50 minutes, or until the internal temperature of the roast reaches 160° F.

Remove from oven, cover with foil and let sit 15 minutes before slicing. Serves four.

Nutrition Facts

Serving Size 678 g

Amount Per Serving

Calories 693 Calories from Fat 170

% Daily Value*

Total Fat 18.8g 29%

Saturated Fat 4.3g 21%

Trans Fat 0.1g

Cholesterol 166mg 55%

Sodium 214mg 9%

Total Carbohydrates 63.7g 21%

Dietary Fiber 8.8g 35%

Sugars 9.2g

Protein 66.8g

Vitamin A 306% • Vitamin C 59% Calcium 9% • Iron 33%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sodium
• High in niacin
• High in phosphorus
• High in potassium
• Very high in selenium
• Very high in thiamin
• Very high in vitamin A
• High in vitamin B6

As you can see, pretty dang healthy. Once you try it, you'll also think it's pretty dang delicious.