Mr. Allie has been on a serious dinner-cooking streak lately! He’s on fire! Every night a fabulous meal materializes before my eyes…
This chick is not complaining, I assure you. Much as I love to cook, it’s soooo nice to have the pressure off! And, I still get plenty of opportunities to putter in my kitchen. The kiddies still need to eat, breakfast, lunch, afternoon snack, and dinner. (Many of Mr. Allie’s meals are not-so-kid-friendly. They are, however, extremely Mama-friendly, as evidenced by the extra few pounds I’ve packed on.)
So lately, my five-year-old has been way into soups. (How could anyone not be, at this time of year?) I’m so happy about this! It’s a great way for me to sneak in lots of good nutrition.
He recently got turned on to broccoli-cheese soup by my mom. HA-lelujah! He’s finally opened his mind to green foods!
This is not my mom’s recipe, so hopefully he’ll still go for it. It is super easy and comes together in minutes! I whipped it up for him while he was at half-day kindergarten! I’m really hoping he likes it, as it’s full of healthy veggies, protein, and calcium-rich dairy! Three things I always struggle to get into him.
Empty a carton of chicken (or vegetable) stock into a big pot, and dump a big bag of frozen broccoli florets into it. Get that on a medium-high heat to simmer.
While that is going, get a good quality cheese all shredded up. My son (and I!) really enjoy a good, extra-sharp cheddar.
When the broccoli is nice and tender, add the milk and cream.
Puree until you get the texture you are after. I like mostly smooth, with a few chunks of broccoli still remaining.
Place the pot back on the stove, and add in the cheese, a handful at a time, stirring gently after each addition, until all the cheese is melted and incorporated.
If you like a little extra protein and smokey flavor, you can make this Six-Ingredient Broccoli Cheese Soup, by adding a few handfuls of chopped, cooked ham, or crispy bacon.
- 1 32-ounce carton chicken stock
- 1 14-ounce bag frozen broccoli florets
- ¾ cup lowfat milk
- ¾ cup heavy cream
- 8 ounces extra-sharp cheddar cheese, grated
- salt and pepper, to taste
- ¼ pound cooked ham or bacon, thinly sliced (optional)
- In a large pot, simmer the chicken stock and broccoli until tender.
- Add the milk and cream, and puree to desired consistency.
- Add the cheese, a handful at a time, stirring after each addition, until melted and incorporated.
- Season, to taste, with salt and pepper.
- Garnish with ham or bacon, if desired.
Are you into soups lately too? I swear I could eat soup every day at this time of year… What’s your favorite kind? How about your kiddos? Has it taken them more than five years to take a bite of something green?