Welcome to the crazy kitchen, I am the crazy chef, Scor Stanchack. And today, in my kitchen, my home away from home, I’m going to be making creamy vegetable soup. That all starts with what special ingredient you really want in your soup. It could be broccoli, it could be carrot, it could be both. You could also use a variety of things, cauliflower would be another. But today, I’m going to use broccoli and carrots cheddar soup. That’s what I’m going to make.
So we start off with the broccoli. I’m going to take a little head, we’re going to make about two cups right now. We’re going to take one head of broccoli and we’re going to cut it up just to break it up a little bit, because this is all going to go into one big pot to kind of simmer for about 15 to 20 minutes. So you want to make sure it doesn’t have a big clump that it needs to really, really boil to. So let’s cut off this. You don’t want this end, you just want to kind of take the top here. Later on you’re going to blend these all together, but for this will work. Make sure you get all the bristles because that’s where all the flavors saturated into.
Next, we’re going to take the carrots. I have two big carrots. We cut them up. Again, finely because you want to make sure that when this sit in the boiling water, everything doesn’t take too long. It should take about 15 to 20 minutes if you do it correctly. Again, this should make about two cups of the soup. Really thick, really creamy, it’s a good dish to have as an appetizer to a great dish for the summer time. And we’re going to take these and we’re going to mix them in to the boiling water that we have going on over there. We also have to make the rice, because rice is involved in this recipe too.
So let’s go over to the stove and check it out. So over on the stove here, we have two pots. The first one is going to handle the rice, enough to have the two cups. We’re going to dump that in and bring that to a boil. Kind of estimating here, you can measure that specifically. And this other pot here, we’re going to have the chicken broth. This pot is where all the vegetables, the rice when it's done, everything is just going to come together and all going to sit for a little while. Simmer for about 15 to 20 minutes. So we’re going to dump that in there. I'm just going to take a little bit of rice that I just cooked. Mix that in. We’re just going to mix in a couple of the vegetables. Remember, we’re adding the cheese garnish, mixing that in with some milk in a little bit, little parsley and that will give it the flavor. Add a couple more of carrots, and we’re good.
All right, so we’re going to let this simmer for about 15 to 20 minutes. Everything will be really soft, we’ll come back and we’ll put it in the blender. My carrot, broccoli, rice, chicken broth medley is all been boiled down, and everything is very, very tender.
Here’s the next step. We’re almost done, but another one minute to go. We take this mixture and dump it in the blender. This is where everything comes to that soupy texture. Make sure you get everything in there, good. And back on the top, and we’re going to blend this until everything is to that soupy texture I was just talking about.
Okay, look at that, smells delicious. I’m going to take it and pour that right in the bowl here. There is our one bowl of it. Now it’s where everything else comes involved, that I was talking about, the cheese, the milk everything. We add a little milk to each bowl to thicken it up just a little more. We can also take some cheese and dump it in. Everything should be very, very hot, so you’re going to want to make sure that the cheese melts and that will enrich everything to give you that kind of cheesy broccoli carrot flavor taste that you really are looking for. So get that in there. We’re just going to add a little bit of parsley on top for look. Of course some pepper, a little bit of salt. There you have it. This some creamy vegetable soup. So let’s try this. Now that’s a real meal.
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