Ninja Broccoli Cheese Soup

 

Tomorrow I embark on a journey to the dreadful dentist.  This will be the first time I’ve ever been put under anesthesia for any kind of procedure.  Needless to say, this ninja isn’t exactly comfortable about all of this.  I won’t be able to eat solid food for at least a few days.  This dilemma forces me to look back on my ninja training and ask, “What would a ninja do?”  A ninja would make a few days worth of soup to ensure he is prepare for the next ninja mission and that is what I set at to do today.  I bring you broccoli cheese soup.  I made a double batch so if my ingredients look like a lot, that is why.

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First you need to chop up about 1 cup of onions.

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In a medium pot, melt 3 tablespoons of butter.  Add your onions, salt, pepper, and nutmeg (this is the secret ninja ingredient), and cook for about 5 minutes until soft.  Then add your garlic, thyme and cook until it smells like a ninja.

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Add your flour and cook until it is well blended.  About 2 minutes.

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Slowly add your chicken stock and whisk constantly while brining to a boil.  Reduce the heat and simmer until thickened, about 5 minutes.

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Add the broccoli and cook until they are tender, about 10 minutes.

Next I had to get the cheese ready.  I love cheddar cheese so I by this at Costco because I can get a 2 lb block for almost the same price as 1 lb at the grocery store.  My father bought me a KitchenAid mixer for Christmas last year.  He also sent me the shredder attachment shortly thereafter.  I’ve never used it and actually had forgotten that it was sitting on a shelf in the basement getting all lonely.  I decided today to try it out for the first time.  Man, I realized I have been missing out on so much shredding power.  It would make the ninja turtles jealous.

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The beefy shredder attachment on the mixer.

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The first opponent, 2 lbs of pure cheese muscle.

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Winner!  KitcheAid Mixer with Shredder attachment!  I didn’t realize it would be this much.  The whole process took less than 5 minutes.

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Once the broccoli was tender, it was time for my next battle.  I had to blend the broccoli and for this I choose the immersion blender as my weapon of choice.

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The broccoli was no match for the immersion blender.  Add your heavy cream.  Next I added the cheese to get it melted.  Now you really have to stir as it’s a lot of cheese.

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The soup is finished!  I can’t wait to eat it tomorrow once I am able.

 

Ninja Broccoli Cheese Soup

 

3 tablespoons unsalted butter
1 cup yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon thyme
3 tablespoons all-purpose flour
3 cups chicken stock or canned chicken broth
1 (16-ounce) package frozen broccoli, thawed
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar

In a medium pot, melt 3 tablespoons of butter.  Add your onions, salt, pepper, and nutmeg (this is the secret ninja ingredient), and cook for about 5 minutes until soft.  Then add your garlic, thyme and cook until it smells like a ninja.

Add your flour and cook until it is well blended.  About 2 minutes.

Slowly add your chicken stock and whisk constantly while brining to a boil.  Reduce the heat and simmer until thickened, about 5 minutes.

Add the broccoli and cook until they are tender, about 10 minutes.

Blend the broccoli and for this I choose the immersion blender as my weapon of choice.

Add heavy cream.  Stir throughout.

Add the cheese to get it melted.  Now you really have to stir as it’s a lot of cheese.

Serve in your favorite bowl and eat like a ninja.