Broccoli & Goat Cheese Soup
November 29, 2010 § 1 Comment
I don’t love soup in general. When it starts getting chillier, though — and it is, even down here in the South! — there is little like a big bowl of warm, creamy, delicious soup to keep you cozy and comforted. Broccoli and cheese soups are my favorite, but commercially they are so often full of unnecessary fat and other unhealthiness, so when I came across this recipe I knew I had to try it. It is so simple and refreshingly clean that while I know you will love it for its warmth and the lovely slight tang that it leaves in your mouth from the goat cheese, you will love it even more because of the knowledge that you are doing something healthy for yourself, body and soul.
Two quick notes, before we move on to the recipe: first, the ever-present boyfriend made this for himself, but he is not a fan of goat cheese, so he swapped it for feta instead, and reports that it was delicious. If you were considering not doing this because of the goat cheese, now you have no excuse!
Second, my one complaint with this soup was that it was a bit thin for my preference, once everything was blended. I think that when I make this again (and I will, no question about it), I might add another head of broccoli, maybe even another small onion as well, and perhaps another ounce or so of cheese to compensate for that. If you like thicker soups, you might consider doing this as well.
Broccoli & Goat Cheese Soup
(original recipe here; scroll down — the link to the recipe itself is broken)
1 tbsp olive oil
1 large onion, chopped
1 russet/baking potato, peeled and chopped into bite-sized pieces
1 quart vegetable stock
2 heads of broccoli, chopped
2 oz. soft goat cheese, broken up into chunks
Salt & pepper to taste
(E: If you want another way to make this, thicker and with cheddar: use 1.5 large onions, 2 cloves garlic, 2 potatoes, 3 heads of broccoli, 1.5 cups cheddar cheese, and maybe a pinch of oregano and rosemary. Blend and serve with garlic bread. Enjoy!)
Heat the olive oil over medium-low heat in a largeish pot. Add your chopped onions and sauté for a few minutes, until they soften; add the potato, and season with salt and pepper to taste. Pour in the vegetable stock and bring the pot to a simmer — you want small bubbles to be rising but you shouldn’t have anything close to a rolling boil.
Cover the pot and let it simmer for about 15 minutes. Your gauge here will be the potatoes, which should be quite tender, meaning that a fork should go into a piece with very little resistance or effort. Once you get here, add the chopped broccoli.
Bring the soup back up to a simmer for 5 or so minutes, to let the broccoli get cooked a bit. It should be somewhat soft but not disintegrating. When you get here, it is time to blend the soup. Turn the heat down to low, just enough to keep it hot. Ideally, you could use an immersion or hand blender; if you don’t have one of those, a food processor is your next best bet. However, I have none of the above, made do with my dinky little blender, and it worked out just fine!
This is also when you will add the goat cheese. If you have an immersion blender, just throw the cheese into the pot and go at it until it gets to your preferred consistency of creamy/chunky. If you have a food processor, put in about 2/3 of the soup, add the cheese, reduce it to creaminess, and add that whole mixture back into the pot. For those blender folks, just add a few cups or ladlefuls of the soup at a time, and throw the goat cheese into the first batch you do. I blended 2 reasonably-sized batches to get to my consistency, which was pretty smooth.
Stir the blended soup back into the pot until it’s very well combined, and serve. A good crusty bread goes really well with this.