Dover Has a Wonderful Cook, and She Works in Accounting
Our company here in Dover, New Hampshire, has a gem in Jodi from accounting. She's also a wonderful cook.
Jodi brought some broccoli & cheese soup in to the studio the other day and man, oh man, it was delicious. I had to have the recipe, so I thought I'd share.
1 medium onion
1 small leek
1 medium carrot
1 small red pepper
2 large heads broccoli
About 4 ounces of cheese (Velveeta works great!)
1 or 2 Tbs. Olive Oil
1/4 - 1/2 c. quinoa
1/2/ c. fat free half & half
1 or 2 chicken bouillon cubes
1 tsp. oregano
1 tsp. tumeric
Salt & Pepper to taste
Saute cut up veggies in olive oil for about 10 minutes. Add spices and saute for another 5 minutes. Add quinoa, cover with water and simmer until almost soft, add broccoli flowers. Simmer until the carrots and stems are soft - about 10 more minutes. Use a blender to blend until smooth, add 1/2 & 1/2. Eat.
Jodi's disclaimer is: She doesn't measure anything precisely. She's a cook's cook, so she goes with her gut when it comes to ingredients. Whatever she thinks might taste good, she throws it in. Like, Velveeta.
I never knew you could use quinoa as a thickening agent, but I guess you can!
Thank you, Jodi, for the wonderful soup!