Tuesday, September 6th, 2011
Best for 1-Years-Old & Up
On Sunday night I made my first homemade soup of the season, a Mason-friendly variation of this simple broccoli soup recipe. I wasn’t sure whether Mason would eat the soup but I wanted him to try it along with the assortment of
finger foods I was planning on giving him for dinner (bits of grilled cheese, carrot, apple, cantaloupe, edamame, and peas). I used frozen broccoli and spinach to save time on prep, but you can also use fresh. I steamed the spinach and then stirred it into the broth before serving, rather than using it as a garnish, so it would be nice and soft for Mason. I stayed true to the original recipe and used gouda cheese, which adds smokiness to the soup, but you can also use sharp cheddar cheese. The soup was a cinch to put together and the whole family — yes, even Mason — enjoyed it. (In fact, Mason abandoned his finger foods when we gave him a taste, and he ate almost an entire bowl!) Try it out — and let us know what your family thinks!
Broccoli Cheese Soup with Spinach & Potatoes
3 medium red potatoes, peeled and chopped
1 14-oz. can reduced-sodium chicken broth
3 cups small broccoli florets
2 cups whole milk
3 Tbsp. all-purpose flour
2 cups smoked Gouda or cheddar cheese, shredded (8 oz.)
2 cups spinach
1. In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and and milk; bring just to simmering. (No need to cook broccoli before adding it to the soup, if using frozen.)
2. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. If using frozen spinach, steam, and then stir it into the broth. Season to taste with black pepper. Serves 4.
Note: This soup does not freeze well but will keep in your refrigerator for up to three days.
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