Cheese (and broccoli) soup

June 18, 2017

A surprisingly tasty and super easy meal. Read on.

Last week I came across this broccoli and cheese soup recipe, which, to be honest, sounded pretty unappetising to me. Against my instincts, and in the name of challenges, I decided to give it a go. The gentleman at the grocer tried to keep a straight face when I told him what the cheese was for. He also wished me good luck. 

 

To my surprise, it was actually a tasty soup with potential. I will give it another go, with a few modifications. I would love to hear from you if you try it! 

 

Here's how: 

 

- 2 cups of broccoli, chopped small

- 500ml chicken stock

- 250ml water

- 1 cup cheese, grated

- 1/2 cup heavy cream (optional)

 

Add the stock and water to a pan and bring to the boil. Add the broccoli and, after 5 minutes or so, when it's almost ready, start adding the cheese little by little.

 

Finally add the cream, salt and pepper to taste. Voila! 

 

The main thing to pay attention to, is not overcooking the broccoli. When the soup was ready, there was still some crunch left in it.

 

The mistake I made was to pick a stringy cheese instead of a softer cheese, like american jack, havarti or cream cheese. At the end, there were some clumps of chewy cheese, which was not part of the plan.

 

Because the protein content was on the low side, I added a bit of steak once the soup was ready. All in all, a pretty tasty dish. 

 

Cheers, 

Juliana.

 

ps.: the leftovers are not as tasty, as the broccoli starts to get soggy and the cheese even more chewy! 

 

 

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©2017 by Juliana Lisboa - Dietitian, APD.