Broccoli Cheddar Soup

broccoli cheddar soup 1

L’estiu de segon de carrera vaig decidir que volia aprendre anglès, però del de veritat, del d’anar pel carrer i entendre la gent, no del de “fill in the gap” i de “will or going to”. Per sort, tinc familiars a Estats Units, i vaig pensar que passar l’estiu allà, en plan immersió lingüística de dos mesos, seria una bona experiència. Així qu,e tot just acabats els exàmens de juny, vaig fer la maleta (pot semblar trivial, però empaquetar-te tot l’estiu en una maleta de 23 kg no és una feina fàcil), em vaig renovar el passaport i apa, vol en destinació Atlanta.

I sí, va ser un molt bon estiu. Vaig aprendre que els Estats Units supermolons de les pel·lícules no tenien res a veure amb la realitat, que al mig del camp l’Amèrica profunda és molt profunda, que conduir un tractor tallagespa pot ser molt divertit i que enlloc esmorzaràs com a la International House of Pancakes. Vaig aconseguir un anglès relativament fluid (almenys més del que tenia abans), vaig convertir-me en la reina de Say yes to the dress, de Bridezilla, de Super Sweet Sixteen i de tots els realities que vaig trobar (tot sigui per millorar la comprensió auditiva) i vaig descobrir la meva nova sopa preferida, la sopa de cheddar i bròquil.

broccoli cheddar soup prep 4

One year ago on May the Cheese Be With You: Spinach-Bacon-Goat Cheese Quiche

broccoli cheddar soup 3

Broccoli Cheddar Soup

Adapted from my new favourite blog Six Sisters’ Stuff

Servings: 2

Prep time: 45 min

You will need:

  • 1 small broccoli (about 400 g) cut into bite-sized pieces
  • 1 small onion, diced
  • 1 garlic, minced
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 tablespoon grated parmesan
  • 1 cup grated cheddar
  • 1 tablespoon milk
  • salt and pepper to taste

broccoli cheddar soup prep 1

In a small pot (large enough to contain the entire soup later) sautée onion and garlic for a coupe of minutes, until soft and slightly translucid. Add butter and flour, and stir until light brown and bubbly.

broccoli cheddar soup prep 2

At this point, resist your temptation, do not eat the onion roux, and add chicken broth. Stir for a couple of minutes, until the roux is fully dissolved in the broth, and add broccoli, salt and pepper (Note: be careful with the amount of salt, specially if you’re using dehydrated chicken broth, as they tend to be quite salty).

broccoli cheddar soup prep 3

Cook at medium heat for about 25-30 min, then add cheeses and milk, and keep stirring until the cheddar is totally melted. And that’s it, warm comfort almost healthy cheesy soup.

broccoli cheddar soup 2



Cream of Zucchini Soup

Cream of Zucchini Soup 5

Allow me to tell you the tale of my kitchen.

When we first moved here with the boyfriend, it was more out of convenience than because of the apartment itself. That being said, the location is probably unbeatable. The apartment, on the other hand, is a shoe box. It is all of 40m2 (a little over 400ft2).

The kitchen is practically non-existent. We literally had to move the fridge and the pantry into the living room to even have any working surfaces to speak of.

So it all comes down to this: Working in my miniature down town, old town, rough part of town kitchen is usually a display of culinary virtuosity. Balancing, dodging, fitting things in the most unlikely places (think tetris), endlessly reorganizing the fridge, freezer and pantry, kitty cats trying to get in on the action… It’s exhausting. It also leaves the entire apartment looking as if a bomb had just gone off. Or as if a herd of rhinos had stampeded by. Or as if the biggest football hooligans ever had come here for their after party.

I guess you get the picture.

Why am I telling you this? Well, because Christmas is rolling around faster than anticipated (takes me by surprise every time 😉 ), and Christmas means overfilled kitchens, and overfilled kitchens is not a good thing when you hardly have a kitchen to start with.

So today’s recipe is simple, and the pictures are few and terrible. I apologize. I do. There simply is no more space to take nice pictures with interesting perspectives (all those close-ups are to avoid intruding produce and dishware from making an appearance). You’ll have to bear with me until the holiday season is over (which won’t be until January 6th in Barcelona) and things have gone back to normal.

I can promise you, though, that this little unassuming soup is a thing of beauty. It’s one of the first recipes I ever came up with, and it has been tried and tested to no end. It works, and it’s good. And it’s comforting and warming and – hold on to your pants – healthy!

So go ahead and give it a try.

P.S.: If you like creamy soups, don’t miss out on our Gorgonzola Soup!

Cream of Zucchini Soup 4

Cream of Zucchini Soup

Servings: 5 to 6

Prep time: 15 minutes prep time, 20 minutes cooking time

You will need:

  • 3 medium or 2 large zucchini, peeled and diced
  • 1 onion, peeled and diced, optional
  • 4 cups chicken or vegetable stock
  • 12 La Vache qui rit light cheese wedges (about 200gr)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried mint
  • salt and pepper to taste

Cream of Zucchini Soup 1

If using onion, start by lightly browning it in a pan with some olive oil. When it becomes translucent, add the zucchini and give it a good toss. Again, this step is optional, and the soup will taste great whether you add onion or not.

Meanwhile, bring the chicken or vegetable stock to a boil, then throw in the zucchini (and onion). Reduce heat, cover, and simmer until tender, about 20 minutes, but really depending on how big you made your zucchini pieces.

Cream of Zucchini Soup 2

When the zucchini is tender, stir in the cheese wedges until almost completely melted.


Cream of Zucchini Soup 3

Stir in the herbs, then taste and add salt and pepper as needed.

Herbed Sweet Potatoes 3

I prefer to make this soup ahead, as some resting time really allows the flavors to blend. The longer it sits, the stronger the flavor, but hey, it’s up to you.

Eat up as it is, or serve with crusty bread or croutons.

Enjoy! 🙂


Cream of Zucchini Soup 6

Gorgonzola Soup, or Confessions of a Gorgonzola Addict

Gorgonzola Soup_2

Let me sing you the song of my people.

My people are intense and flavourful. My people are creamy and smooth. White and blueish and greenish, in that dodgy mouldy way. They have mysterious customs and are known by many a name; but around here we address them only by one –


No, seriously. If Gorgonzola were a man, I’d marry him. If it were a woman I’d marry it. Hell, I think I might just go ahead and marry it anyway. If I told you how many recipes of mine contain Gorgonzola, you’d be pressing that panic button under your desk PDQ.

Oh, the many joys of Gorgonzola… I shall not – cannot possibly – list them all here, so I will let the crowning jewel of my Gorgonzola recipe collection speak for itself.

Now, this recipe masquerades as a cream of vegetable wannabe, what with the onion and all that, but do not be fooled. This is not a light summer dish. This is so, so much more. This is roasted onions and molten Gorgonzola and crispy bacon, and you will hear your arteries sigh resignedly while your soul sings with bliss. It might even dance a little jig, if you add enough bacon. Because, you know, everything is better with bacon.

And Gorgonzola.

Gorgonzola Soup

(This recipe originally came from Culinary Concotions by Peabody‘s blog, which is awesome on so many different levels.)

Servings: aprox. 5 – 6

Prep time: a little over an hour

You will need:

  • Olive oil
  • 2 small potatoes, or 1 medium, peeled & diced
  • 2 large onions, diced
  • 3 cups (aprox. 700ml) chicken broth
  • 1 cup cream (aprox. 250ml)
  • 120-150gr Gorgonzola cheese
  • bacon to taste, I recommend 200gr, cooked

Heat some olive oil (I just eyeball it, but I’d say you need about 2 or 3 tablespoons) and add the chopped onions and potatoes.

Gorgonzola Soup Prep 1

Cook, stirring occasionally, until the onion is soft and translucent. It should look somewhat like this:

Gorgonzola Soup Prep 2

At this point, you want to add your chicken broth, wait for it to boil and then reduce the heat to low. Cover your pot and simmer gently (I repeat, gently. You do not want to boil the living daylights out of this little baby) for about 30 minutes. Use a fork to check whether your potatoes are nice and soft. Simmer a little longer if necessary.

Gorgonzola Soup Prep 3

Proceed to take the pot off the heat source and carefully puree with a hand blender. I say carefully, because it’s hot, and you don’t want the soup splashing on your hands. Or on your face, for that matter. It will hurt. I speak from experience.

Now, once you’ve stirred around a bit to catch any stray bits of potato that have eluded the mortal knives of the blender, and your soup is nice and smooth, return the pot to low heat and stir in the cream. At this point you seriously want to avoid any boiling, because the soup now contains cream, and cream is a joyful creature prone to boiling over. If you’ve ever tried scraping burnt cream off your stove, you know the nightmares I speak of.

So, to preserve your sanity, keep the heat low and stir. All. The. Time.

And now the games begin.

Add tablespoons full of Gorgonzola to the soup and stir continuously until they have melted into the onion and potato base. Taste as you go, because some brands of Gorgonzola are milder than other, and you don’t want to overdo it.

Divide the soup among the bowls and top with a light sprinkling of crumbled bacon. Or, you know, dump a truckload on it.

Gorgonzola Soup