Broccoli Cheddar Soup & Beer Pretzels

IMG_5694Whether your snowed in or just can’t figure out how to get your kids to eat vegetables, I have the perfect recipe for you. I load my broccoli cheddar soup with florets of broccoli, onions, carrots, and tons of cheddar cheese (of course).  However, there is no cream to be found here! Just chicken stock and reduced fat organic milk. Now, lets begin!

What you will need:

1 tablespoon butter

1 medium yellow onion, chopped

3 cups chicken broth

1/4 teaspoon kosher salt

6 cups frozen broccoli florets

2 grated carrots

 2 1/2 cups reduced fat milk

2 cups shredded medium cheddar cheese

1/3 cup Velvetta cheese

2 tablespoons flour

1 teaspoon freshly ground black pepper

Recipe

  1. Melt the butter in a large dutch oven over medium-low heat. Now, if your using an electric stove, try to keep your heat at a 5 or below. Add the onion and cook until softened, stirring occasionally. Add, frozen broccoli florets, grated carrot and cook for about 5 more minutes. Pour in chicken broth and milk then season with salt. Let simmer away for about 10 minutes on low.
  2. Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Lastly, add in your Velvetta cheese. This is not a necessary step, however, I think it adds a special silkiness to the soup.  Then, pepper your soup to taste. I like lots and lots of fresh ground pepper to cut through all the richness. 

Jake and I took our soup a step further with crispy kale chips and beer pretzels with sunflower seeds and chia.  For the kale chips, simply chop up your kale into medium pieces, toss in vegetable oil and then season with salt and pepper. Spread out kale on a sheet pan and pop into a 350 oven for about 10 minutes. Check them at 8 minutes, they can go from crispy to burnt very quickly.

Now, for the beer pretzels.  I was able to find beer pizza dough in the market, made by Portland Bakery.

Simply let the dough come to room temperature and begin to roll out into a rectangle.

Cut into inch strips and swing into a pretzel. ( Jake is the master at this, you can either ask him how it’s done or look it up on the internet box).

Once pretzels are formed, pop into boiling water for 30 seconds. Then, place on a non-stick baking sheet and brush with egg wash (one egg yolk and 2 tbsp of water).  Top with a mixture of chia seeds, sunflower seeds, and seasoned salt. Bake for 15-18 minutes.

And there you have it, the perfect dunking vessel for your luscious bowl of broccoli cheddar soup, enjoy!

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