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

Homemade Soft Pretzels

If there is one concession stand/mall food I'm a sucker for, it's soft pretzels. Cinnamon with cream cheese frosting. Salted with spicy cheddar. Garlic and Parmesan. It doesn't matter the flavor ... Pretzels are delicious. And now I can make them at home. And you can too =)

Cheese sauce recipe below.

Homemade Soft Pretzels (courtesy of Alton Brown, foodnetwork.com) 

• 1 1/2 C warm (110 to 115° F) water
• 1 T sugar
• 2 t kosher salt
• 1 package active dry yeast (2 1/4 t)
• 22 oz all-purpose flour, approximately 4 1/2 C
• 2 oz unsalted butter, melted
• Vegetable oil, for pan
• 10 C water
• 2/3 C baking soda
• 1 large egg yolk beaten with 1 T water
• Pretzel salt or cinnamon and sugar (or both =)

Combine the water, sugar and kosher salt in the bowl of a stand mixer (or bread machine*) and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

*I used a bread machine and made the following adjustments: (1) combine the water, sugar and salt in the bread machine pan and sprinkle yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add flour and butter and begin dough cycle. Once the dough is in a smooth ball, and the machine is resting, remove the dough, clean the pan and oil it with vegetable oil. Let the machine complete the dough cycle. 

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper (this part is important. I thought "meh, I'll be fine without parchment paper" and I still have pretzel outlines on my pan and it's been 2 months! The baking soda will stain your pan) and lightly brush with the vegetable oil. Set aside.

Bring the 10 C of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt or cinnamon and sugar. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html?oc=linkback

Cheese Dipping Sauce (courtesy of Smells like Home)

• 2 T unsalted butter
• 2 T all-purpose flour
• 1 C milk
• 8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own)

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 30 seconds, whisking constantly.

Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until mixture thickens (about 3-5 minutes). Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Serve warm. 

Reheat in microwave at medium power for 30 second intervals, stirring between, if needed.