Falling in love with Broccoli and Cheese

Courtesy of: 

http://www.wellpathclinic.com/just-another-reason-to-eat-your-greens

Courtesy of: http://theglobalgourmand.blogspot.com/2010/10/know-your-french-cheeses

In our family, fall is the time to slow down after whirlwind summers. A final breath before the big plunge into the winter months. I feel content and comfortable during these months. Perhaps it is because it signifies the new beginnings, especially for students like me or is it the fall colours? Oranges, reds, yellows and lovely sunsets that feel like they last for hours.  In Calgary, autumn can be easily missed. You have to make that trip to Banff or to parks to watch nature's costume change. Its the perfect transition between the hot summer and blistery winters here in Calgary. Although the past few days have been scorchers,
26- 30 degrees Celsuis, I’m looking forward to some chilly evenings with a roaring fire and hot chocolate.
I also love the fall vegetables. Its all about the pumpkin, sweet potato and zucchini. Mix broccoli into the mix and it is perhaps the healthiest time of the year.  These vegetables usually take well to simmering in soups and stews. These meals are my favourite. They make me feel so warm and cozy.  My favourite soup by far is Broccoli and Cheese soup.  Broccoli After trying a number of recipes online, I have come up with the right proportions that work for our family.

You will need:

Dutch Oven

2 tbsp margarine

Three quarters of an onion- chopped

Salt and pepper

1 teaspoon ginger paste

Half a teaspoon garlic paste

One and a half cups of broccoli florets and soft stems- chopped into medium size pieces

One and half potato- chopped

Four cups of chicken broth

Half a cup of mozzarella cheese

Quarter cup of parmesan cheese

Quarter cup of half and half cream

Quarter cup of milk (1%)

Directions:

Heat the empty dutch oven on medium heat until hot to touch. Add margarine until melted, then add chopped onions.

Over medium heat, allow the onions to become translucent, add a small amount of salt and pepper at this point. Remember we are adding parmesan cheese later, so a pinch of salt will do. Next add ginger and garlic paste, heat through.  

Add broccoli and potato to the pan. After the broccoli starts turning colour, cover with chicken broth until all the vegetables are covered.

Bring up to a boil, then turn the heat down to low-medium and let simmer for about twenty minutes or until broccoli is bright green.

Using a blender, puree the soup in three batches.

Next over low-medium heat, add cheese and stir until melted. Add Half-and-Half and milk until the soup is a bright green hue. Simmer for just a few more minutes.

Enjoy!

My family just loves this recipe. E goes berserk over soup which is great because I make a lot of it. One of his first foods was in fact chicken soup.  

On another note, let me profess to you my love for Dutch ovens. These heavy pans allow for even distribution of heat and have so much versatility. You can make curry, roast a chicken, simmer soup and sauté onions without burning or sticking. Its just fantastic to have a kitchen tool that serves so many functions. Also it doesn`t hurt that its such a mod design. The bright green instantly brightens my day.