I think I’ve started to nest.

But not in the same way as most mommies do.  Since my Yankee husband and I are headed to the south right after the baby is born, I don’t really get to prepare a nursery in this apartment.  So my nesting tendencies have been geared toward general spring cleaning and lots of cooking.  The hubs has been holding my camera hostage, but he’s finally given it back and I can resume posting my creations for all of you!

This soup was made on the fly.  I was making a huge batch of chicken stock (about the easiest thing in the world to do- follow these instructions for veggie broth but add some chicken bones), and I wanted to use some of it for our dinner.  We had some broccoli and cheese in the fridge, and it came together so quickly!  I boiled the ingredients, pureed it, added the finishing touches, and thought, “That’s it?  That’s all I had to do?”  A great quick meal- healthy and kid-friendly, too!

(adapted from a recipe from Parents Magazine)

2 tsp olive oil

1 small onion, chopped

1 medium potato, peeled and diced into 1/2 inch pieces

3 cups broccoli, chopped

3 cups chicken stock (or veggie stock)

1 cup mild cheese, shredded (Monterey Jack or Mozzarella are good choices)

2-4 tablespoons heavy cream (if desired)

salt and pepper to taste

1.  In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat.  Add potatoes, broccoli and stock, bring to a boil.  Reduce to a simmer, cover and cook for 12-15 minutes or until vegetables are fork-tender.

2. Use a hand-held immersion blender to puree the soup mixture right in the pot.  Whisk in shredded cheese until blended.  Whisk in cream, salt and pepper to taste.