One of our favorite soups is broccoli cheese soup. It is a regular on our menu. Today, I made it and kicked up the recipe a bit... with great results.
Broccoli Cheese Soup
2 TBS butter
1/4 cup chopped onion
4 cloves garlic, minced
1/2 cup carrots, grated
2 TBS flour
1 1/2 cups milk
1 cup vegetable stock
3/4 lb Velveeta, cubed
3 cups fresh broccoli, cut into small florets and steamed
fresh cracked pepper
1/8 tsp cayenne pepper
Melt butter in large saucepan over medium heat. Add onion, garlic and carrot. Cook and stir for 5 minutes or until union is tender. Add flour, cook 1 minute or until bubbly stirring constantly. Stir in milk and stock. Bring to a boil, stirring often. Reduce heat to medium-low, simmer one minute. Add remaining ingredients. Cook until Velveeta is melted and soup is heated through, stirring occasionally.
Sunday, December 14, 2008
Sunday, December 7, 2008
Pumpkin Soup
I do not like pumpkin pie, or most things with pumpkin in it. I think it's the combination of the cinnamon and nutmeg that turns me off. Several years ago a had a soup that changed my opinion of pumpkins, it was a pumpkin curry soup, it was to die for. I tried to recreate it today.
Pumpkin Curry Soup
1 TBS butter
1 small onion, finely diced
1 TBS ginger, grated
3 cloves garlic, minced
1 TBS curry powder
1 TBS ground cumin
1/8 tsp ground cayenne pepper
1 TBS flour
2 cups vegetable broth
15 oz canned pumpkin
3/4 cup half and half
1/4 cup cilantro, finely chopped
Saute the onion, garlic and ginger in the butter until soft. Add the curry, cumin and cayenne and cook for 1 minute, stirring constantly. Add the flour and cook for another minute, stirring constantly. Gradually add in the broth, whisking to eliminate any lumps. Bring to a simmer, stirring often. Stir in the pumpkin and continue to stir until there are no lumps of pumpkin. Stir in the half and half and cook until heated through. Stir in the cilantro and serve.
Pumpkin Curry Soup
1 TBS butter
1 small onion, finely diced
1 TBS ginger, grated
3 cloves garlic, minced
1 TBS curry powder
1 TBS ground cumin
1/8 tsp ground cayenne pepper
1 TBS flour
2 cups vegetable broth
15 oz canned pumpkin
3/4 cup half and half
1/4 cup cilantro, finely chopped
Saute the onion, garlic and ginger in the butter until soft. Add the curry, cumin and cayenne and cook for 1 minute, stirring constantly. Add the flour and cook for another minute, stirring constantly. Gradually add in the broth, whisking to eliminate any lumps. Bring to a simmer, stirring often. Stir in the pumpkin and continue to stir until there are no lumps of pumpkin. Stir in the half and half and cook until heated through. Stir in the cilantro and serve.
Eat your veggies!
Brussel sprouts have gotten a bad wrap. Many are the story about kids hiding them in their napkins, or adults only wanting to eat them if they are covered in cheese sauce. I love brussel sprouts... my favorite way to prepare them is just simply roasting them, they come out almost tasting sweet... simply delicious.
Roasted Brussel Sprouts
2 cups brussel sprouts, trimmed
4 TBS butter, cut into thin slices
coarse ground sea salt
fresh cracked black pepper
Cook the brussel sprouts in boiling water for 10 minutes. Drain and place in a roasting pan. Place the butter slices on top and add the salt and pepper as desired. Cover with aluminum foil and bake in a 450 degree oven for 45 minutes.
Roasted Brussel Sprouts
2 cups brussel sprouts, trimmed
4 TBS butter, cut into thin slices
coarse ground sea salt
fresh cracked black pepper
Cook the brussel sprouts in boiling water for 10 minutes. Drain and place in a roasting pan. Place the butter slices on top and add the salt and pepper as desired. Cover with aluminum foil and bake in a 450 degree oven for 45 minutes.
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