Saturday, January 3, 2009

Chargers and Soup. Two Gouda Things.

This looks like ordinary broccoli cheese soup until you taste it. The secret ingredient is the gooey, smokey goodness of smoked Gouda Cheese. Most Broccoli Cheese soup recipes use sharp cheddar or that processed cheese Velveeta stuff but this cheese makes it special and different.

I made a pot of this for dinner tonight and served it with a wedge of a yummy quesadilla (I'll that post recipe this week sometime) and we ate while we watched the San Diego Chargers game. I'm not a big football fan. Bull riding and Ice Hockey are my sports. I've always loved tailgating at football games and then that darn game got in the way of a good party. I barely understand the rules but I'm trying and the home team is in the playoffs so I had to show the love. It really was a great game.

LOL OK I hate coming up with blog titles. You know at 500+ Eggface blog entries you start running out of catchy titles. Sometimes I just give up and call the blog entry whatever the name of the recipe I made that day is.

Today in honor of the Chargers win the blog title is: "Chargers and Soup. Two Gouda Things." If we had lost the game the blog title would have been... "Losing Never Tasted So Gouda."

I know. I'm a complete goober.

Shelly's Broccoli Cheese Soup

1 Yellow Onion, chopped
3 cloves of Garlic, chopped
1 Teaspoon Olive Oil
2 Tablespoons Butter
2 Tablespoons Multigrain Pancake Mix (I use this)
1 cup Milk
2 cups Chicken Broth
3 cups Cooked Broccoli
1 cup Raw Carrot, shredded
1 cup Smoked Gouda Cheese, shredded
1/8 teaspoon Nutmeg
1 teaspoon Kosher Salt
a few twists of Black Pepper
optional: a pinch of Red Pepper Flakes

Steam broccoli and set aside. Shred carrot. I use this to shred the carrot or you can buy pre shredded. Set aside. Saute onion till golden in olive oil. Add garlic, butter and pancake mix and cook one minute more. Add milk slowly stirring as you add. Add chicken broth. Bring to a boil. Add broccoli and carrots and simmer covered on low heat for 15 minutes. If you have this handy dandy gadget use it to whiz the soup smooth or whiz in a blender in batches and return to the pan. Cook 10 minutes more covered on low. Add cheese and seasonings and cook on low till cheese is melted.

January is National Soup Month. Here's some more Eggface favorite soups.

Highlights of the Day:

* The Chargers won. It was hilarious. My Mum who said she wouldn't get into the game ended up being the one screaming at the TV and at one point called a guy on the other team a "son of a bitch" (for grabbing our guys face mask) which really sounds funny with a British accent. I think we have a new fan.

* I was able to get to the Farmer's Market this morning and quickly hit my favorite sellers before the downpour of rain. Got some great fruit and veggies (baby eggplants, yellow squash, orange bell peppers, red, yellow & green onions, garlic, parsley, basil (the frost got the last of my basil plants the other night), the sweetest strawberries I have ever tasted, a variety of apples, blood oranges and tangerines) I have a couple of neat things planned for the week. Should be some good food porn days ahead.

* Right now. Warm, fuzzy blanket. Music. Sipping on tea. I think I successfully beat back a migraine. Taking it slow. So far so good. Fingers crossed.

Listening to: "Sunshine" All-American Rejects, again.


Some Chilean Woman said...

I liked the title! And the recipe looks's so cold here in SLC, I could use some soup.

JaimeLaree said...

I'm not the biggest football fan either but I have found myself getting up at 2am two weeks in a row to watch My home team the Chargers from here in Germany. They have made it well worth it. The last two games have been very exciting.

Melting Mama said...

Yes, please. I could crave this now. Mmm.

sinder81 said...

Shelly, Your recipes are always delicious. When you create a recipe how many servings do you think you are making at a time?


Michelle "Shelly" said...

Hope you guys enjoy it. It rained yesterday so I just needed a little warmth and soup seemed perfect. Had broccoli to use too.

The recipe made about 6 of the bowls shown in the picture full. Not sure on servings... I'm 2 1/2 years out so I eat a bit more than someone early on. Hope this helps a bit. ~Michelle

Andrea said...


As I have looked through some recipes I notice that you use whole wheat flour a lot. (I know you have "issues" with white flour.) My sister and I both had WLS and she can't do whole wheat. Any suggestions of other flours we could use with the same results?


Nikki said...

You are psychic! I have a head of brocolli sitting in my fridge that I did not know what to do with. I also have the carrots, onions, pancake mix, so there's only a few ingredients to get. I've been meaning to try this quesadilla with cheese and roasted poblano peppers, maybe I'll be brave and do that tonight! Thank you so much!!!

Cindy said...

Go Chargers! Darren Sproles graduated from high school right here where I I have always enjoyed watching the Chargers except when they play the KC Chiefs!

Anonymous said...

Made this soup today. Yummy. The gouda really made for an interesting twist. Thanks!

DoroG said...

You know, in Dutch, we say "HOW da" not 'good-dah'

hee hee