I've been getting some pressure recently that I don't blog enough. How rude! I have been traveling all summer, which I will share photos from soon. Traveling doesn't lend it self to testing recipes, so everyone will have to sit patiently.
I do have this soup recipe. Unfortunately, I am incapable of taking attractive pictures of soup. But don't be fooled, this soup is GOOD. The broth alone... I can taste it right now. Delicious. The thyme cream, while a little fussy, does melt nicely into the soup giving it a different texture and adding another layer of flavor. I'd say the soup would be great with or without, with if you have the extra time.
Recipe adapted from here.
Mushroom and Leek Soup with Thyme Cream
1/2 C heavy cream
3 tbsp chopped fresh thyme
6 tbsp unsalted butter
2 lbs crimini mushrooms, chopped to your favorite soup-worthy size
3 large leeks, just the white and light green parts, sliced
3 cloves of garlic, minced
6 tbsp flour
6 C chicken broth (or vegetable, if you so desire)
1 1/2 tsp salt
3/4 tsp pepper
Whip the cream until it forms soft peaks, fold in 2 tbsp thyme. Cover and refrigerate for 2 hours. Take out of the refrigerator when you start to make the rest of the soup.
In a big soup pot, melt 2 tbsp of butter. Cook half of the mushrooms until browned and soft, set aside. Melt 2 more tbsp of butter and cook the rest of the mushrooms, set aside. Melt the remaining 2 tbsp of butter, and cook the leeks and garlic until soft, about 5 minutes. Add the mushrooms and flour, and stir until everything is evenly coated with flour. Add the stock, salt, pepper, and remaining 1 tbsp thyme. Bring to a boil, then reduce the heat to a simmer. Simmer for 20 minutes.
Serve with some crusty bread!
And since I only took one mediocre picture of the soup in failing light, I offer you this photo of Dan, Katie, and Otis eating the soup on their new patio furniture. One of these people may or may not be the one pressuring me.
I really wish I had taken some more attractive photos of this soup. Dan and I made this in between watching a hockey game and going to a concert, so I didn't have much time to take nice photos, but let me tell you, it's delicious. The aged cheddar and mustard make this soup much more sophisticated than what you are probably picturing Broccoli Cheddar Soup to be. Plus it's pureed. I have a thing for pureed vegetable soups, which I admit is definitely weird. Anyway, make it. It's not that hard. The croutons alone are worth it!
Broccoli Cheddar Soup
Croutons
6 oz whole wheat bread torn into pieces
2 tbsp salted butter, melted
3 tbsp olive oil
2 tbsp dijon mustard
sea salt
Preheat oven to 350. In a large bowl whisk together the butter, oil, and mustard. Toss the bread pieces around to coat. Spread out on a cookie sheet and sprinkle with sea salt. Bake for 10-15 minutes, until crouton-like.
Meanwhile...
Soup
2 tbsp olive oil
1 shallot, chopped
pinch of salt
1 medium onion, chopped
3 small potatos, peeled and chopped into small pieces
2 cloves garlic, minced
32 oz. chicken broth (or vegetable, if that's your preference)
1 large head of broccoli, cut into small pieces
3/4 C grated aged cheddar
2 tsp dijon mustard
A bit of freshly ground pepper
In a large soup pot over medium heat, cook the shallot, salt, and onion in the olive oil until the onions start to turn translucent, a few minutes. Add the potatoes and cook for about 5 minutes. Add the garlic and broth, put on the lid, and cook until the potatoes are tender, about 5 more minutes. Add the broccoli and cook until that is tender, a few more minutes. Take off the heat and blend with an immersion blender. Add half of the cheese and mustard and blend some more. Add the rest of the cheese and mustard and some freshly ground pepper and finish blending. Serve with some extra cheese on top and croutons.
I've been wanting to make Smitten Kitchen's Escarole and Orzo Soup with Meatballs for years now. I finally got around to making it today. It's simple and delicious, a perfect Sunday dinner (plus leftovers for the whole week!)
Escarole and Orzo Soup with Meatballs
1 large egg
2 tbsp water
1/4 C plain breadcrumbs
12 oz lean ground turkey
1/4 C fresh grated parmesan cheese (+ a little)
2 tbsp chopped parsley
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
8 cups + chicken broth
1 C peeled and chopped carrots
3/4 C orzo
4 C coarsely chopped escarole
Whisk together the egg and water. Stir in bread crumbs and let sit for 5 minutes. Add the turkey, parmesan, parsley, garlic, salt, and pepper by massaging with your hands. Using wet hands (prevents sticking), form mixture into 1 inch round balls. Place on a baking sheet, cover, and refrigerate for 30 minutes.
Bring 8 cups of broth to a boil in a large soup pot. Add the carrots and orzo, reduce heat and simmer for 8 minutes. Add meatballs and simmer 10 more minutes. Finally, add chopped escarole and simmer for 5 more minutes, or until everything is tender. I served with a little extra parmesan cheese sprinkled on top.
Also, when you let an orzo soup sit, the orzo will continue to soak up the broth and will make your soup thicker. I added soup extra broth to my lunch portions to make up for this.
I'm so glad I finally got around to making this soup. Lunch for the whole week!
