........age: it's a matter of time.......reflecting on life in the middle years through imagery and words......
If only soon. Brrr...cold here..and more snow on the way.I am not much of a cook..but this soup worked for me. I used lowfat stuff(milk & cheese) too. And I used frozen broccoli & just cooked my onions with the broccoli, broth and carrots( while I was making the roux..I didn't follow the recipe all that well). Oh, & I used my mixer instead of a blender..Here's broccoli cheese soupIngredients:1 tablespoon butter, melted1/2 medium onion, chopped1/4 cup melted butter1/4 cup flour2 cups half-and-half2 cups chicken stock or bouillon1/2 pound fresh broccoli1 cup carrots, juliennedsalt and pepper to taste1/4 teaspoon nutmeg8 ounces grated sharp cheddar Directions:Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
I love, love, love seeing those first wee buds:)) It will be a while yet here, but thanks for the reminder:)Cheers, Shelagh
Post a Comment