Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

On the Menu - Broccoli Cheddar Parmesan Soup

Tis the season for delicious soup recipes! Who am I kidding? I love soup when it is 100 degrees outside. There is something to be said about having that cool crisp air outside, with the sound of the rain on the roof and the fireplace going while you eat a nice warm bowl of soup.

I try to make my presentation nice even for home cooked meals. Sometimes, like anyone else, I just put the food on the plate and get to it. I was taught that you eat first with your eyes. That is why little things like the edible bread bowl and these delicious broccoli microgreens are a great addition to make your loved ones feel special on any night of the week.

Serves 6

6 sourdough bread bowls (top sliced off and center dough removed)

5 cups shredded cheddar

3 cups shredded parmesan

3 cups broccoli florets

1 small brown onion diced

3 garlic cloves minced

6 cups chicken broth

1 cup heavy cream

2 cups microgreens for garnish (optional)

1 Tbsp onion powder

1 Tbsp garlic powder

3 Tbsp olive oil

3 Tbsp unsalted butter

Salt/Pepper to taste

In a large stockpot, place the olive oil, butter, broccoli, onions and garlic in the pot and sauté for five minutes on medium heat. Add the chicken broth and allow the vegetables to simmer for 20 minutes. Add the cheeses, cream, garlic powder, onion powder and salt/pepper to taste. Let the mixture thicken while stirring for about five minutes. With an immersion blender or regular blender, mix half of the soup and place back into the pot. Combine both mixtures. Serve in bread bowls and top with the microgreens. Enjoy!

Jamie Zeller is a personal chef who writes food articles for area newspapers.

 

Reader Comments(0)

 
 
Rendered 03/25/2024 05:52