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Friday, January 13, 2012

Flavor of the Month : Soup Service

Cream of Broccoli Cheddar Horseradish Soup
OK, Winter is still around and so are the comforting winter warming soup recipes.Soup's On!
Most of us would agree we can literally eat soup out of any bowl we want, as long as it gets the job done.

But for the  die hard soup connoisseurs,soup service is to be followed to the tee, with a capital T!
With good reason, it can make a huge difference when serving and getting the best taste out of your soup.
No one enjoys sipping on lukewarm or downright cold soup, no matter what.

Proper soup service  is essential. Why does it matter? For the simple fact that, the type of soup served in the proper bowl keeps it warmer or hotter longer.The ingredients merry better with warmth.

For instance, cream soups and consomme`s which cool very quickly should be served in a deep bowl.It takes longer to cool while consuming the liquid.

Chowders, fish soups, and other soups with numerous ingredients would be better off served in a shallow,wide-rimmed bowl.It can hold chunks of food well and you can access the content without having to dig into the bowl. You sort of  side swipe it into your soup spoon without the mess!

So with your next Winter warmer, try using the best serving vessel and see if it make a difference.


Popular categories of soup are as follows, Clear-Consomme, broths, stocks.Creamed, Pureed soups, and of course the hearty Chowders, Chunky vegetable soups and so on. So versatile are the ingredients you can practically create a soup recipe in no time. And the stand by classic soup recipes never go out of style.

Cream of Broccoli Cheddar-Horseradish Soup

1 1/2 cups.- Broccoli( rough chopped or fine)
1/2- medium yellow onion (chopped fine)
1 cup chicken broth
1 1/2 cup-heavy whipping cream
1 1/2 cup of Horseradish White-Cheddar Cheese
1tsp.-Onion powder
1tsp. -salt
3tbsp.- Unsalted butter

2-3quart sauce pan

Chop broccoli to your preference *( I preferred a rough chop here for aesthetics: to see color of the cream base, I preferred not to have your typical green broccoli cream)

Blanch the broccoli, keep in the cold water until ready to add to base.

Chop onions as directed above. Set aside.

Make a white roux with butter and flour, add more butter if needed to the saucepan.
Add chopped onions,  and lightly saute until onions are transparent.Add chicken broth, then simmer for about twenty minutes.

Add drained broccoli and simmer another 20mins, do not let the broccoli turn grey.Whisk in the cheese, then the cream until base is velvety smooth.Heat on a very low heat until base is hot, whisking as needed. And serve immediately.

If you have any questions regarding this recipes or others posted, please contact Roz?
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