I almost named this blog "Feeling Fran-tic." Because that is how I frequently feel. As much as I love to cook, it's hard to enjoy it when you're pressed for time and trying to fit meal preparation into a busy schedule.
And I was extremely FRAN-tic last night when my dog got sprayed by a skunk at 10:30! Twenty-plus years of dog ownership, first time I ever had to deal with that. But I digress. I will save that story for another post.
I probably make two or three soups a week, to store in the fridge for those nights when I don't have a lot of time to spend preparing dinner. It's easy to heat up (and in most cases I find that soups taste better the day after they're made when all the flavors have had time to mix), and combined with a sandwich (using your panini grill if you have one) you'll have a great meal with minimal prep time.
- 6 cups chicken broth
- 4 1/2 cups chopped broccoli (about 3 crowns)
- 3/4 cup diced onion
1 tablespoon olive oil - 1 large or 2 small bay leaves
- 1/4 teaspoon salt
- fresh ground pepper
- 3/4 cup all-purpose flour
- 3/4 cup light cream
- 2 cups finely shredded cheddar cheese
In a large saucepan, sauté the onion in the olive oil over medium/high heat until the onion is soft and just beginning to brown. Add remaining ingredients except flour, cream and cheddar cheese. Bring to a boil. When it starts to boil, turn the heat down and simmer, covered, for 30 minutes.
After 30 minutes, turn the heat off and allow the soup to cool a bit. Remove the bay leaf. Wait until there is no longer any steam coming off the soup. You will need to puree about 2/3 of the soup (it doesn't have to be exact!) in a blender or food processor. (You can't do this when the soup is still hot. I tried once. It made a mess.)
You want to puree the broccoli, the time will vary depending upon the strength of your blender.
I pureed mine for about 10 seconds. Please don't overfill your blender. (I also did this once. Another mess.) I have found that two batches in my blender equals about 2/3 of the soup.
{You could also use an immersion blender, but you will still have to remove about 1/3 of the soup from the saucepan, because you still want to have some chunks of broccoli (for texture)!}
Return the blended soup to the saucepan and reheat to medium/low. Add the flour and continually whisk until all the lumps have dissolved.
Next, add the cream. Allow the soup to simmer for about 15 minutes. This will thicken it up a bit. You could also add some diced ham at this time if your family likes ham. Mine doesn't.
Ladle the soup into bowls and top with a handful of cheese.
Today, I am fortunate to have the time to spend all afternoon in my kitchen. Baking. Gotta make my house smell nice and hopefully erase all traces of skunkiness.
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