I'm using up the last of the celeriac-potato soup today. This lunch also has pomegranate-apple-goat cheese salad, clementines, crackers, and chocolate.
This will be a week of soup for lunch: we made potato-broccoli-cheese soup yesterday to pack once the celery root one is used up. Here's how it goes:
- Peel & cut up 2-3 potatoes. Start cooking them in some boiling water.
- Cut up 2 heads of broccoli, and add them to the boiling potato water after about 10 minutes. Let everything cook for about 10 more minutes - that's 20 for the potatoes and 10 for the broccoli.
- Drain the vegetables (if you don't have veggie broth, keep the water) and mash them with a potato masher.
- Chop an onion and cook it in a couple of tablespoons of butter.
- When the onion is at the transparent stage, add a couple of tablespoons of flour to the onions and butter to make a roux. Cook it around until the flour smells & tastes cooked.
- Slowly add a cup or two of veggie broth or your reserved broccoli water. If you are using broccoli water, add a little salt too.
- Add about a quart of milk.
- Use an immersion blender to blend everything some more while the liquid is still fairly cool.
- When the soup starts to steam, slowly stir in about 1/3 pound of grated cheddar cheese a handful at a time. Consider also adding some grated parmesan cheese - it really adds to the cheesy taste.
- Done! Pack the soup up into 1-2 cup containers -- we got about 8 servings.