How’s that extra hour treatin’ ya?! Flying back to the east coast as often as I do I normally am not that effected by a time change, but for some reason when the time switched on Sunday morning I woke up at 4:30 am! It might have something to do with the fact that I took a 3 hour nap the day before (don’t judge), but regardless it was crazy that I felt so awake that early in the morning! I had the most productive day ever, obviously since I started 5 hours earlier than a usual Sunday. I got up and got all my coffee drinking/Netflix binging/laziness out of the way, then I went for a run, and grocery shopped at two stores all before 11 AM! I also wanted a bottle of Cognac for cooking (er, sipping), so I showed up to the liquor store at 10:30 not thinking and had to wait outside for 30 minutes…awkwaaard. No biggie, just hanging out at the corner liquor store first thing on a Sunday morning 🙋🏼♀️
I made two recipes over the weekend that i’m excited about!! I watched Julie & Julia Sunday morning (since I was up at the butt-crack of dawn) so felt compelled to cook something with a lot of butter & garlic, so I made coq au vin with creamy red mashed potatoes. You’re literally going to want to bathe yourself in the coq au vin sauce – not joking. The 2nd recipe I cooked up was broccoli cheddar soup – a fan favorite, everyone’s Panera go-to, and your best friend in the wintertime. I LOVE a good broccoli ched soup, and don’t get me wrong, heavy cream and cheese is my lovvaa, but a lot of times it doesn’t leaving me feeling the greatest. So I wanted to make something that was way healthier but felt just as indulgent. Best of both worlds! I adapted this recipe from Elizabeth but just tweaked it to make it slightlyyy more unhealthy by adding dairy 😄
And guys….this carrot potato cheese sauce will blow your mind. Thank god I was just feeding this soup to Thomas because I literally licked the spatula at least 10 times before dunking it back into the sauce…whoops.
Broccoli Cheddar Soup
1 ½ tups of diced golden Yukon potatoes (about 3 medium potatoes)
2 large carrots, peeled and diced
3 tarlic cloves, minced
2 tablespoons of olive oil
½ teaspoon of vinegar (white wine or red wine vinegar works)
1 teaspoon of kosher salt
¼ teaspoon of freshly black pepper
1 cup of grated sharp cheddar cheese (omit if making vegan)
1-2 tablespoons of extra virgin olive oil
1 yellow onion, diced
2 celery stalks, diced
2 cloves of garlic, minced
1 teaspoon of fresh thyme sprigs
5 cups of chopped broccoli heads, plus more for garnish
1-2 tablespoon of miso paste
pinch or two of cayenne pepper
¼ teaspoon of freshly ground black pepper
1 teaspoon of kosher salt
2 1/2 cups of vegetable broth
1 cup of almond milk
½ cup of chopped green onions
In a large saucepan add golden Yukon potatoes and carrots. Fill pot with water until vegetables are just covered. Bring to a boil and cook for 10-12 minutes. Drain carrots and potatoes and add to a blender or Vitamix. Add in garlic cloves, olive oil, white wine vinegar, grated cheddar cheese, kosher salt, and black pepper. Blend cheese base mixture for 30-60 seconds or until smooth and creamy. Reserve ½-1/2 cup for soup garnish and set aside the rest.
In a large dutch oven heat olive oil one medium heat for 30 seconds. Add in diced onion, celery stalks, garlic and thyme leaves. Sauté mixture for a few minutes or until the onions are translucent. To the same pot add the chopped broccoli and sauté for 5 minutes. Add in miso paste, cayenne pepper, black pepper, salt and stir together. Add vegetable broth and cover pot for 15 minutes. (For the garnish, I took a couple pieces of broccoli out of the pot after it had cooked for a couple minutes).
Transfer the entire mixture with a ladle into large blender or Vitamix and add in cheese sauce. You may need to do this in two batches. Blend soup for 30-60 seconds or until smoothness level is achieved (I like it a little chunky but mostly smooth). Transfer soup back to the pot and heat on low or serve right away. Top soup bowls with a few tablespoons of remaining cheese sauce, green onions and chopped broccoli. Enjoy!