and today on Hilah Cooking we are making

broccoli cheese soup, but wait, there's more.

We're also making homemade croutons,

but that's not all.

Think that actually is it though.

(upbeat music)

So what we need for our broccoli cheese soup

is some fresh, delicious broccoli.

This actually is really, really good,

and I think that it might be a good way

to get kids to eat vegetables.

Okay, so what we're gonna do is separate

the stalk from the florets, and set those florets aside.

You want about a pound of broccoli.

And the good thing is, you can use this recipe

if you've got a bunch of broccoli stems

that your family won't eat,

because soup doesn't care if it's a stem or a floret,

really the florets are just there to make it look pretty.

I'm just gonna trim off these little branches.

Florets of days gone by.

Okay, and get rid of that.

And we're just gonna coarsely chop this up.

Kinda cube it.

And then I've got this other piece here

that we already ate all the florets off of,

and since this one's really branchy,

I'm just gonna use a vegetable peeler

to get off a little bit of the coarse outside.

It doesn't really matter too much,

'cause we are gonna puree this, but you don't want like

pieces of wood in your soup.

Okay, and then, one potato, two potato,

three potato, four, but this soup is sweetened, I mean,

this soup is thickened with potato instead of making a roux,

so it's naturally gluten free,

and it's a little bit easier than making a roux.

Look at me, I'm just haphazardly tossing these

peels right into the sink.

What a pro.

♪ Doo doo doo

Okay so, that's everything prepped for now,

we're gonna go over to the stove

and start sauteing these vegetables.

So, come to a medium heat.

I'm gonna add a couple Ts of B, that's my new slang word

for tablespoons of butter.

So we're gonna add the potatoes and the broccoli stems,

and then I've got a little bit of celery and garlic here.

And I don't put any onion in,

'cause I like the delicate flavors of the broccoli

and the celery to come through.

Okay, we're just really gonna saute this for 60 seconds

until you start to smell the garlic.

This is a very, very fast recipe,

which is one reason that I love it.

Then we're gonna add in the bong water, about two cups.

Psych, it's vegetable broth.

You could use chicken broth.

And depending on how salty your broth is,

that'll affect how much salt you add.

This broth is actually pretty salty

so I'm not gonna add any salt yet.

We're gonna put a lid on it and let it simmer

for about five minutes or until the potatoes

and the broccoli stems are soft.

Whhhew, whew.

Okay, after five minutes, the potatoes have softened

so you can just easily stick a knife in there.

And then we're gonna add the florets,

and the reason we're doing this last

is because we wanna make sure that the florets

keep some of their bright green color,

we don't want to overcook them,

and then we end up with a soup that really,

seriously does not look appetizing, you guys.

Okay, I'm gonna turn the heat up a little

just to kinda let these steam in there

for another five minutes or so,

and then we'll finish up the soup.

Viola.

Alright, five minutes later, broccoli is bright green.

Turn the heat off, and stir them.

And then, I'm gonna add, before I blend it,

I'm gonna add about half of my cup of half-and-half

to cool it off a little bit,

and to moisturize it a little bit, sorry.

Then you just wanna blend it.

I like to blend it 'til it's almost completely smooth,

but it's kinda up to you.

(blending)

Okay, so once it's as smooth as you like,

I'm gonna turn the heat back on really low,

add the rest of the half-and-half.

I think you could probably use whole milk too.

Okay, and let this get a little bit warmed up.

We're gonna add in some cubes of sharp cheddar.

I like sharp cheddar.

You could use whatever you want.

It's like a witch cauldron.

You just kinda stir this around

'til the cheese starts to melt.

I like to leave it a little

not completely blended sometimes,

and have chunks of cheese,

but it's your party

at your funeral.

Okay, beautiful.

Okay, we're ready to serve, yay.

Ooh, those handles are hot.

Soup's on, I always wanted to say that.

Okay, so I'm gonna serve some of this soup.

If you like this recipe, also check out

the baked buffalo cauliflower recipe

I did a couple weeks ago, because that is another

delicious way to eat your vegetables.

I'm gonna serve a little of my soup.

If you like to top it with some fresh herbs,

dill is really nice.

What's the dill?

Parsley, I think mint might actually

be really interesting too.

And then I made some croutons to go on top.

All I did was chop up some day old sourdough bread,

and then cook those bread cubes

in a couple tablespoons of butter.

Just kinda toast 'em in a skillet over medium heat

and with a little salt and pepper,

and voila, homemade croutons.

So, let's see what this tastes like.

(blowing)

Looks delectably green.

(upbeat music)

Mmmm, mmmm.

Y'all, I really, really hope you try this.

I think it would be so good too

with cauliflower instead of broccoli.

Then some kind of white cheese or blue cheese, blue soup.

Anyway, this is really delicious.

I know it sounds boring and old lady,

but I really do hope you try it.

Thank you so much for watching.

Don't forget to subscribe.

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Bye bye.

(upbeat music)