Monday, January 26, 2009

hope peeked out at me

spring's solemn vow
that it promises to arrive
once more.

so hurry.


Heidi said...

Yes please!!

Cait said...

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 soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


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.

aliceinparis said...

I love, love, love seeing those first wee buds:)) It will be a while yet here, but thanks for the reminder:)
Cheers, Shelagh