Skip to main content

06-07 Broccoli Cheese soup

Since the broccoli is ready in the garden, I have been scrambling to find ways to eat it that I like. Now, with this recipe, I am up to 3, yes, 3! ways that I really enjoy and look forward to eating my broccoli: the two broccoli salads and this soup. 
 Saute 1 T butter 1/2 med onion, green onion, or leek Set aside. 

 In a large sauce pan, make a roux by melting 1/4 c butter and whisking in 1/4 c flour When ball forms, continue whisking in 2 c whole milk or half & half then when incorporated add 2 c chicken stock 

Slowly bring to a boil, stirring at times to be sure milk doesn't burn 
When soup is starts to thicken, add 1/2 lb fresh broccoli florets & pieces, bite-size 1/2 c carrots, sliced thin or julienned 1/2 c other veg that you want like mushrooms .... 

Cook over low heat about 20 minutes until veggies are tender Soup should be thickened, remove from heat and add 8 oz shredded sharp cheddar or Fontina...etc. 1/4 t nutmeg salt and pepper Stir and combine until cheese is melted. 

 This tastes so good on a rainy spring day. I have thrown in some cooked ham or chicken and it tastes great...
Labels:

Comments

Post a Comment

Popular posts from this blog

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...
Post a Comment
Read more

Rainy day Farro with chicken

     This tasted really good on this cold and rainy March evening.  I still had Farro (an Italian wheat cousin with more nutrition than brown rice) in the cupboard so I searched around for farro recipes and came up with this version. Your dad wants to eat it again (and me, too) so here it goes down on record.  I didn't really measure the ingredients so I will do my best to come up with good estimates. Sprinkle generously 1/2 - 1lb cooked chicken in large chunks (off a rotisserie chicken works well) with oregano, salt and pepper and drizzle about 1 Tb apple cider vinegar & ! Tb canola oil  over it & set aside. I think warming it a bit will help the flavor soak in the chicken but it isn't necessary. Sauté 1 large colored bell pepper, thinly sliced 1 med onion, chopped 4-5 cloves garlic, minced until glossy and softened Add in 1 1/2 c uncooked Farro, rinsed 2 1/2 c chicken broth 1/2 t cumin powder 1/4 c sun dried tomatoes in olive oi...
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more