Broccoli and Cheddar Soup Recipe Video
Research has proven that getting children active in the kitchen and helping prepare meals actually helps them to try more things and overcome their picky eating. The same is true for getting them to help in the garden and raise the foods that they eat.
North Carolina Cooperative Extension of Montgomery County frequently distributes copies of Chop Chop, a magazine filled with kid-friendly activities and recipes. Our Family and Consumer Sciences Agent and her youngest daughter had a great time making “Broccoli and Cheddar Soup,” a recipe taken straight out of the magazine.
- Put the water in the pot and put the pot on the stove. Cover it, turn the heat to high, and bring the water to a boil (you’ll know it’s boiling when you see bubbles breaking all over its surface).
- Add the frozen broccoli. (The water should cover the broccoli by about 1 inch. If it doesn’t, add a little more water.) Put the lid mostly on, but leave a little opening for steam to get out, and cook until the water returns to a boil, about 3 minutes.
- Remove the broccoli with the slotted spoon and put it in the blender. Put the top on tightly and blend until almost smooth.
- Carefully add 2 cups of the hot broccoli liquid. Add the cheese and salt and put the top on tightly. Remove the cap from the center of the lid and hold a towel over the hole to allow steam to escape while blending, then blend until silky smooth, adding more broccoli liquid if you like.
- Serve right away, and garnish each bowl with a lemon quarter for squeezing into the soup.
If you’d rather use fresh broccoli, use your hands and a small, sharp knife to separate a head into florets. (Florets are the little “trees” all over the top of the broccoli.) Cut any large florets in half. Trim off the ends and tough peel from the thick stem, then cut it into small pieces. You’ll end up with about 5 cups of florets and chopped stem, and you’ll need to boil it in step 2 until it’s just tender, around 5 minutes.