February Soups: Broccoli Cheddar and Moroccan Lentil
|Paul O’Keeffe, OFM, and his soup (Photo by Dan Horan, OFM).|
Br. Paul O’Keeffe, chef-turned-development director, whipped up two more delicious soups for our second Souposium this past Sunday.
If you couldn’t make the event or need some meatless dishes for Lent, here’s how you can make these soups yourself.
Broccoli Cheddar Cheese Soup
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half . Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Moroccan Lentil Soup
Posted On: February 29, 2012/Archive, Other Topics, Uncategorized