Posts Tagged ‘Broccoli’

Sunny California Blend Cheese Soup

Wednesday, October 15th, 2014

When I saw the California blend of veggies (carrots, cauliflower and broccoli) sitting In the refrigerator, I knew it had to become a beautiful soup. I kept remembering a soup from my childhood called Normandy blend soup. I remember it having big chunks of the California blend of veggies, and a velvety cheesy base. I searched for a recipe but never found one, so I decided to give it a try without one.

I chopped up the veggies in nice bite size pieces, and finely chopped an onion and celery, they are necessary for flavor but not the stars of the show.

I decided to blanch the California blend prior to putting it in the soup. I wanted the veggies to still have some texture but not crunch and to keep them vibrant. To blanch them bring a pot of salted water (it should taste like ocean water, this is your chance to bring out the flavor of the veggies) to a boil. Start with the carrots, let them simmer for 6-8 minutes. Using a strainer place the carrots into an ice water bath to stop the cooking. Remove the carrots from water and place back in their bowl. Repeat with cauliflower blanch 4-5 minutes and the broccoli only 3-5 minutes.

Sauté onions and celery in the butter and oil til translucent 4-5 minutes.
Add about 1/4 cup of flour and stir, making sure all the oil has been absorbed, now allow this to cook a couple minutes. If you don’t the soup will taste of raw flour.

Now use a wire whisk and whisk the soup base while slowly adding the chicken stock. It will be very nice and smooth. Season with salt and pepper.
Whisk in a cup of milk or half and half.

Allow this to come to a simmer. Stir in the shredded cheddar and stir until melted. Now carefully add the California blend of veggies. Allow to simmer 8-10 minutes, making sure the veggies are still al dente. At this point I also added 2 TBSP Dijon mustard to really finish the flavor and texture, as well as a Tbsp. Of Emerils essence seasoning to kick it up! (I use the salt free.) season with salt and pepper to taste.

Served with a couple warmed pretzel slider buns. Delicious.

Sunny California Blend Cheese Soup

Sunny California Blend Cheese Soup

Ingredients

  • 1 small head cauliflower, cut into bite size florets
  • 1 bunch broccoli, cut into bite size florets
  • 1 pound of carrots scrubbed and cit into bite size coins
  • 1 small onion finely chopped
  • 3 ribs celery finely chopped
  • 2 Tbsp. Olive oil
  • 4 Tbsp butter
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 cup milk or half and half
  • 2 1/2 cups medium cheddar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Emerils essence (salt free)
  • Salt and pepper to taste

Instructions

  1. Prep veggies
  2. Bring large pot of water to a boil, add salt. Water should be salty like the ocean. Prepare a large bowl of ice water.
  3. Add carrots to boiling water, let simmer 8-10 minutes. Remove to ice bath with a spider or strainer. Allow to cool, using spider it strainer remove to bowl. Repeat with cauliflower, blanch 5-6 minutes followed by broccoli, blanch 3-5 minutes.
  4. In a soup pot or Dutch oven melt oil and butter. Add celery and onion and cook until translucent 4-5 minutes.
  5. Sprinkle flour over celery and onion and stir making sure all oil is absorbed. Allow to cook 2-3 minutes. Season with salt and pepper.
  6. Now whisk in chicken stock followed by milk.
  7. Add the cheese and stir while it melts. Carefully add in the California blend and stir. Add in mustard and Emerils essence.
  8. Bring to a simmer, allow to simmer 8-10 minutes.
  9. Season to taste, serve.

 

Pan-Roasted Broccoli with Romano

Saturday, August 9th, 2014

 

Roasting is typically my go-to way to cook up veggies.  It is such an easy, versatile cooking method that I will do it several times per week.  I just toss almost any chopped vegetables with olive oil and seasonings then stick it in the oven.  This is an absolute win in my world. (more…)

Summer Asian Slaw

Thursday, July 17th, 2014

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? (more…)

Vegetable Tikka Masala

Friday, May 9th, 2014

One of the things that happens the night before Basket Day is using up the remnants of whatever is left in the veggie drawer in the fridge. One of the easiest things to do (and currently one of our favorites) is to go Indian – with a veggie tikka masala.
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Cream of _______ Soup Blueprint

Thursday, March 6th, 2014

It’s Friday night. You’re exhausted. You’ve made your contribution for a Bountiful Basket this week, but there is still a week-old (or two-week old, let’s be honest) head of broccoli (or bunch of asparagus, sack of potatoes, head of cauliflower, etc.) in the fridge staring you down, begging to be used. (more…)

California Blend Packs for the Freezer

Monday, March 3rd, 2014

Cali Blend Freezer Packs

All I can say is that I am totally in love with the new California Blend pack that BBFC has been offering. If you haven’t seen one of these packs yet, you will be shocked and amazed and the size of the veggies in them! Holy Carrots Bugs Bunny, that cauliflower is as big as my head! Seriously, these packs are amazing and super easy to process to make into your own healthy blend packs for the freezer. I was blessed with a Food Saver this last Christmas but you don’t need one to make and freeze your own packs. (more…)

Broccoli Bites

Friday, February 7th, 2014

Most days, I look in the mirror and don’t even recognize this person I have become. I look at the old me and the person I am now and feel like they are 2 separate yet equally important parts of me. That old version showed me what I didn’t want to be. And this new one…well, this is a whole new adventure! (more…)

Veggie scramble

Tuesday, January 21st, 2014


I really need a protein rich breakfast to get my day started. One of the easiest and healthiest protein breakfasts is for me to scramble up some eggs. This is a great recipe to use up a variety of vegetables and it is fast so it is perfect for weekday mornings. I will pretty much use whatever I have on hand but some of my favorites are tomatoes, spinach, kale, onion, broccoli, carrots, summer squash, zucchini, herbs, leeks, and potatoes. (more…)

Goober Salad

Sunday, September 15th, 2013


When I got my basket and stew pack this week, I thought about how I could use these veggies and it hit me….make Goober Salad. This recipe is one of my family favorites. I decided to take this family favorite and change it up a bit to fit into MY plan of eating healthier. This recipe normally calls for the use of mayonnaise, milk and sour cream. I used Greek yogurt and some poppy seed dressing instead and it is STILL just as yummy!
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Carrot Broccolette Slaw

Friday, September 21st, 2012


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