This is the perfect time to cook this kind of soup because veggies are priced so low in the market. Imagine, I was able to buy a whole florette of broccoli just for P77 and a pack of 3 medium-sized carrots for P30+ only? I’ve heard from the news how some farmers in Baguio are having difficulty selling their veggies and that there’s a big supply of vegetables which are not being sold. If only those vegetables will reach Manila in a snap. Sad news but to take advantage of it, I thought to cook this recipe which I got from Bongga Sa Kusina by Regine Velasquez. Cookbook review will be here soon.
Bongga sa Kusina by Regine Velasquez – Recipes from Sarap Diva cooking show
It’s a creamy soup recipe which is perfect for the cool weather this early February. Very nutritious using 2 of the most popular veggies when it comes to nutrition : broccoli and carrots!
For my chicken stock, I used 3 cups of water, boiled and mixed with Ajinomoto Chicken Savor
For my cheese, I used Real California Cheese Raw Sharp cheddar cheese. The savory flavor of this cheese made the soup flavor creamier and tastier.
You can use blender or food processor to puree your soup. I used my Philips Osterizer for this recipe.
Ingredients
- 4 tbsp butter or 3/4 stick
- 2 onions sliced
- 1/4 cup flour
- 3 cups chicken stock
- 2 cups ceam
- 2 bay leaves
- 1 dash all spice
- 1 tbs paprika
- 1 large broccoli, florets
- 1 large carrot, diced
- 2 cups Cheddar cheese
- salted crackers
Instructions
- In a heavy-bottomed pan, melt butter. Saute onions until caramelized.
- Add flour and continue to cook for 1 minute.
- Pour the chicken stock and cream.
- Let it boil and simmer for 2 minutes.
- Add spices bay leaves, nutmeg and paprika
- Add broccoli and carrots and continue to cook for 3 minutes
- Puree the soup mixture in your blender by batches.
- Let pureed soup simmer and then add the cheese.
- Serve with toasted crackers on top.
Enjoy your soup!
