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: http://www.gimmesomeoven.com/honey-beer-bread/
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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