I’ve decided to stay on campus for my final two semesters in university. The official reason for the move is because my final year project is going to take up a lot of time and trouble and it’s just easier if I didn’t have to take an hour to travel to school every day. However, if I were to be brutally honest, the actual reason has something to do with independent living and associated nonsense and, oh, me trying to become one step closer to becoming a domestic goddess (hopefully).
So over the weekend I made some soup to freeze and reheat over the week for the days where I’m too lazy to cook a meal from scratch. I decided to try a recipe I’d been eyeing for ages, even though this is definitely not soup weather: it’s been uncharacteristically and oppressively warm and humid (even for Singapore!) the past couple of days, and AccuWeather tells me that it’s not going to get any better until at least the end of the month.
The following recipe, which I’ve adapted from one posted on Everybody Likes Sandwiches, has been somewhat modified: the original is a creamy broccoli and leek soup while mine is a cheesy broccoli and leek soup. The recipe told me to add a quarter cup of cheddar, which was indeed enough to indicate the presence of cheese but it just left you wondering where the rest of the cheese was. I ended up using all the grated cheddar I had (which amounted to about one full cup of cheese), which I felt was about right in terms of taste. Texture-wise, the soup is indeed creamy, and it helps if you use a more starchy potato (I used Russet) – if you don’t like your soups too starchy, then I’d use one potato instead of two; I used two potatoes because I was going for a soup that would be more filling. I suppose this is a good basic recipe to start from. I’m already thinking of trying out variations with onions instead of leeks, and with just a knob of butter in for the extra richness and creaminess.
Cheesy Broccoli and Leek Soup
Serves 3-4 as a main course/substantial supper
Adapted from Everybody Likes Sandwiches
What you need
- 300 g broccoli, roughly chopped
- 1 leek, thinly sliced
- 1 L vegetable or chicken stock
- 2 potatoes, diced
- 1 cup grated white cheddar
- 1/2 cup milk
- 1 tbsp olive oil
Heat the olive oil in a large saucepan or pot over medium heat. Then, tip in the sliced leeks and stir-fry using a wooden spoon until softened and translucent (this will take a couple of minutes). Add the broccoli and potatoes and allow to cook for a minute or so before adding just enough stock to cover the vegetables. Bring the pot to the boil. Then, turn the heat down and cover the pot with a lid, letting the soup simmer for about 15-20 minutes, or until the broccoli is soft and disintegrates easily when sliced with a fork. Switch off the heat and puree the soup using either an immersion blender or a juice blender. Stir in the cheddar and milk into the soup and season with salt and freshly ground black pepper.