Broccoli Soup Shots with Cheddar Bites

Broccoli Soup Shots with Cheddar Bites Recipe
Photo: Thayer Allyson Gowdy; Styling: Miranda Jones
A few tips for making great grilled cheese sandwiches: Grate the cheese (it'll melt evenly); butter the outsides of the bread, instead of putting butter in the pan; and cover the pan as you cook.

Yield:

Serves 10

Recipe from

Sunset

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 181
Caloriesfromfat 46 %
Protein 7.5 g
Fat 9.3 g
Satfat 5.4 g
Carbohydrate 17 g
Fiber 2.1 g
Sodium 522 mg
Cholesterol 25 mg

Ingredients

2 cups vegetable broth
1 cup half-and-half
1 teaspoon kosher salt
1/4 teaspoon pepper
1 pound steamed broccoli florets
2 grilled cheese sandwiches made with white cheddar and sourdough, crusts trimmed

Preparation

1. Heat broth, half-and-half, salt, and pepper in a small saucepan until simmering. Add broccoli. Working in batches, purée mixture in a blender until very smooth.

2. Cut each sandwich into 1-in. squares.

3. Divide soup among 10 shot glasses. For each, push a decorative skewer* through 2 mini sandwiches and set over glass.

*We got our skewers from Pick On Us (pickonus.com).

Note: Nutritional analysis is per serving.

Note:

Amy Machnak,

September 2011
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