BROCCOLI/CARROT SOUP

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Broccoli/Carrot Soup image

Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.

Provided by Happy Harry 2

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb fresh broccoli
2 large raw carrots
1/2-1 cup shredded sharp cheddar cheese
16 ounces low sodium vegetable broth (I use homemade vegetable) or 16 ounces chicken broth (I use homemade vegetable)
1 cup half-and-half (use the real thing)
2 cups 2% low-fat milk or 2 cups skim milk
1 cup filtered water
1 medium light-skinned potato
1/4-1/2 teaspoon hot sauce (I use 1/2)
1/2-1 teaspoon kosher salt, to taste
fresh ground pepper, to taste
5 -6 of roasted garlic cloves (optional)

Steps:

  • Prepare broccoli using peeled stalks.
  • Cut into small pieces.
  • Peel& cut carrots into small coin-size pieces.
  • Steam both vegetables until fork tender.
  • Place steamed vegetables into blender.
  • Add 1/2 warmed broth.
  • Liquefy, being careful not to overflow.
  • Remove to large pot with lid.
  • Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
  • Liquefy.
  • Add to soup in pot.
  • Stir to combine.
  • Peel& dice potato.
  • Place with filtered water in saucepan.
  • Bring to boil, turn down to simmer until fork tender.
  • Do not overcook.
  • Strain, saving potato water.
  • Set potatoes aside.
  • Add potato water to thicken soup, if desired.
  • Blend well and reheat.
  • Serve hot with potatoes.
  • Add pepper to taste.

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