Recipe: broccoli cheddar soup

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I love broccoli! Which you can see in the archives here at Scandelights. And luckily broccoli is one of those rare vegetables that both taste nice AND is good for you. Hurrah!

This soup, however, might be more good for the soul than the waist, as it has a hefty amount of cheese in it. But, isn’t that what we need this time of year?! Something warm and comforting in a bowl, that’s both delicious and nutritious (thanks to the broccoli).

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Broccoli cheddar soup, serves 4-6

Adapted from Smitten Kitchen’s recipe.

4 tbsp butter

1 small onion, finely chopped 

1 garlic clove, finely chopped

60 ml plain flour

120 ml milk

120 ml cream

950 ml vegetable or chicken stock (from a good quality cube is fine) 

1 bay leaf

salt and black pepper

565 g broccoli, finely chopped

1 large carrot, finely chopped

225 g grated mature cheddar + extra for garnish

Melt the butter in a large saucepan on medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk and cream until smooth. Add the stock, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the pan and simmer until tender, about 15 to 20 minutes. Remove the bay leaf and adjust seasoning if needed, but keep in mind the cheese will add some salt as well. Mix the soup with a stick blender to your desired texture. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with grated cheddar. Serve with crusty bread. 

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Best ever grilled cheese sandwich

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Melted cheese. Is there anything more comforting in the world? OK, a hug from a dear one and a warm duvet perhaps. But next up is melted cheese.

If in the mood for the ultimate comfort food (maybe because of a heavy night the evening before or just feeling a bit meh), I have the perfect recipe for you. This grilled cheese is exactly how I want it. Fried bread, melted cheese oozing out on the sides and a little depth from cayenne.

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Making something as simple as a sandwich, it’s important the ingredients are of great quality. You want a nice sourdough bread and nice cheeses.

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Best ever grilled cheese sandwich, serves 2

4 large white slices of sourdough bread

salted butter

medium cheddar, coarsely grated 

comté, finely grated

small pinch of cayenne 

Spread one side of each slice of bread with butter. Place a large heap of grated cheddar on two of the slices, on the buttered side. Add comté and a pinch of cayenne. Place another slice of bread, buttered side down, on top so you have two sandwiches. 

Butter one of the outsides of each sandwich and place buttered side down in a frying pan on medium heat. Butter the other side of each sandwich and flip the sandwiches around after a few minutes. Lower the heat if needed. What we want to achieve is melted cheese in the middle and crispy golden bread on the outside. When done, remove the sandwiches from the pan. Add a layer of grated comté to the frying pan and put the sandwiches back in, creating a crispy layer of cheese on the outside of the sandwich. Repeat on the other side. Remove from the pan and cut in half (or four). Enjoy!