Monday, December 10, 2012

Ode To Lovely Green Soup

BAP and SSP love their broccoli.  The other night I thought I would make them a special treat of broccoli cheese soup.  mmm....I hope they enjoy it as much as husband and I do.  It is a great treat on (verge of) winter soup.  I thought I would try my hand at making beer cheese bread too.  Hope the two go well together.

Broccoli Cheese Soup
adapted from: Southern Lady Magazine

6 T butter
1 cup chopped yellow onion
1 cup chopped carrot (I used 1/2 cup grated)
1/4 cup flour (or 2 T cornstarch mixed with 1/4 cup water)
4 cups chicken stock (I used vegetable)
2 cups heavy whipping cream (I used 1 cup 1/2-n-1/2 & 2 cups 2% milk)
1 (12oz) bag broccoli florets (I used a bit more)
2 (8oz) blocks fontina cheese, shredded (omitted)
1 (5.2oz) package Boursin cheese
1 t pepper
3/4 t salt
1/4 t ground red pepper

In a Dutch oven, melt butter over medium heat.  Add onion and carrot; cook until softened (about 5-7minutes.  Pour in chicken stock and cream, stirring until smooth.  Simmer.  Cook on medium low for about 15-20 minutes to thicken.  Add broccoli; cook an additional 15-20 minutes.  Reduce heat again and add seasonings and cheese.  Stir until melted.

Honey Beer Bread
adapted from:

3 cups flour
2 T sugar
1 T baking powder
1 t salt
2 T honey (or agave nectar)
1 (12oz) beer (I used Costco's German Lager)

Preheat oven to 350.  Grease a 9x5x3 loaf pan.  In a large bowl combine all ingredients (it will be easier if the honey has been microwaved for a few seconds before combining).  I added about 1/2 cup cubed cheddar cheese.  Pour 2 T melted butter into the bottom of the pan.  Add batter.  Top with remaining butter.  Bake for about 60 minutes.  (just until knife comes out clean.) Put leftover bread in fridge.

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