Soups for Self-Isolating
Broccoli Cheddar Soup
Cooking under quarantine is definitely different. In the past, mid-recipe I might run out to the store to get fresh tarragon. No more. If it’s not under my roof, it doesn’t exist. We are all re-learning what it is to make do with what we have in the cupboard.
It is a change of mindset, but one I’m used to. Often, a restaurant’s special is the chef’s attempt to use up an ingredient before it turns. When I was cooking on the line and was told to use up the beef medallions, that meant I got to be creative and invent something.
I rarely use the word problem, preferring instead the word challenge. I’m using it a lot these days as everything is a challenge. When my children were living home, our regular family tradition was Sunday night family dinner. No matter where we were every other night, Sundays, we all sat together and shared a meal. Since my girls have moved out, all four of us sitting together rarely happens….until now. My formerly empty nest is full again. Both have chosen to weather this current storm at home.
Now, food has taken on a much more important role for all of us. Comfort foods are what’s called for in times like these. For me, that means soup. Thick, vegetable heavy, creamy. I want flavors that hug me from the inside out. Sometimes I make soup from scratch. Sometimes I don’t have the energy so I use canned soups as a base and supplement with veggies.
One from scratch that is always a crowd pleaser is Broccoli-Cheddar Soup. The flour makes it nice and thick. It doesn’t freeze well but will last in the fridge for three days. It disappears so fast I’ve never had to throw any away.
My last trip to the grocery store was over a week ago and I’m determined not to go again until I have no choice. When we lived in a different world, I would have tossed the broccoli and celery that has been forgotten at the bottom of my crisper drawer. Now, I slice away the dusty florets and excise black rot and cut around brown spots. I peel the tough skin from the broccoli stems and chop it all to bits.
Broccoli Cheddar Soup
(A note on amounts: Use what you have. If it’s more oniony or more carroty, it doesn’t matter.)
Chopped Vegetables: Broccoli, carrots, onions, garlic, celery
Dairy: Milk, cheese, butter (or margarine, or oil - any fat will do)
The rest: Chicken stock, bouillon or water, white wine (sherry or beer will do), flour, salt & pepper
Whisk one half cup of flour in two cups of milk, set aside
Melt 4 TBS of butter (or other fat) in a large soup pot, Sauté garlic until slightly golden, add chopped onions, sauté until browned.
Add the wine (or beer, or sherry) to the hot pan to deglaze
Add celery and carrots (I didn’t feel like chopping the carrots, so I popped them in my blender cup, added water, then drained.
Add four cups of chicken stock (I like Better than Bouillon paste. If you use bouillon, careful of the salt!). Simmer for 15 minutes, add the chopped broccoli.
Re-whisk the flour & milk then add it to the soup.
Bring to a low boil, let it bubble for ten minutes to cook the flour.
Add whatever cheese you have to the soup (I like cheddar) or use a good helping as a garnish and stir it in before eating.
Canned Soup with a little extra
I mostly use Progresso soups. I like the blue labels and the recent marketing campaign with John Lithgow makes me smile. I prefer zucchini to add because of the mild taste and smooth texture.
Italian Wedding Soup with Zucchini (Tomato Soup works well too)
Pour 2 tablespoons olive oil in a medium soup pot over medium heat. Add grated zucchini (about two cups per can). I grate it right into the pot. Sauté until soft. Add soup and any other seasonings (Penzy’s Roasted Garlic and Aleppo Pepper are my spice addictions). Add a few tablespoons of Parmesan cheese before serving. In the picture below, I lopped in some buttery mashed potatoes.
