I don’t think the temperature has jumped above freezing much at all the past few weeks. Snow that fell long ago is still lining the grass around our complex. The problem is that all I want to do is be cozy.
Sweatpants. Over-sized sweaters. Comfort foods.
These are the pleasures of a winter. Until the warmer weather creeps up and I shed my bulky clothes for *gasp* shorts, tanks and bathing suits. I might regret all that mac and cheese later.
In an effort to help us all keep up with our New Year’s resolutions, I whipped up some comfort food that comes with a little less guilt. Fill up on something that warms your belly without making it bigger by the time the snow eventually melts.
Recipe for potato and parsnip broccoli cheddar soup
- 1/2 sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 2 medium potatoes
- 3 parsnips
- 6 cups chicken stock
- 1/2 cup low fat milk
- 1 cup broccoli florets, frozen
- 1/2 cup fine shredded white cheddar cheese
Melt the butter in a large stock pot. Add the onion and garlic. Saute for several minutes.
Peel and cut the potatoes and parsnips into cubes. Add it to the pot and pour the chicken stock over the top. Bring it all to a boil. Turn the heat to low and let it simmer for at least 10 minutes or until the potatoes/parsnips can be pierced with a fork.
Get out an immersion blender and puree the whole mixture until smooth. Stir in the broccoli florets and milk. Add the cheese and continue stirring until melted.
Serve immediately. Garnish with cheese and chives or parsley.
Of Pots and Pens 