Thanks for the kind words, folks. We are fortunate to enjoy a comfortable and cozy go of things. Anna, the kitties are great, and regularly provide us with much entertainment and sweetness. They struck it rich with us as we, admittedly, do spoil them a bit. But we're teaching them too. Now, if only Jingle would break the habit of shredding the toilet paper off the spool, we'd really be making progress. At least we have plenty of that on hand these days. He does seem to have graduated from sitting atop house plants.
TT, yummy pics. And recipes looks good AG, thanks for sharing them.
Here's my recipe for broccoli cheese soup, complete with notes. I started with Emril's recipe and then altered it to my tastes. The additions and such are indicated by *...* and deletions by XX...XX. If a spicier note is desired, shake in some pepper flakes.
Cream of broccoli and cheese soup (Emeril-ish)
Ingredients
• 2-3 tablespoons butter, plus a tablespoon or so cold unsalted butter (or not), cut into pieces
• 1 cup yellow onions or sliced leeks (white parts only, well rinsed) NOTE: *one med or large onion, chopped*
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white *or black* pepper
• Pinch nutmeg
• *1/4 teaspoon dry mustard*
• Minced garlic (*2-3 cloves*)
• 1/2 teaspoon 1 teaspoon or more chopped fresh thyme leaves
• 3 tablespoons 2 tablespoons all-purpose flour
• XX- 3 cups chicken stock or canned, low-sodium chicken broth - XX
(*2 can chicken broth = almost 4 cups*)
• XX- 1 (16-ounce) package frozen broccoli, thawed and separated -XX
*1 big or 2 not so big bunches fresh broccoli, stems trimmed of woody parts, chopped; reserve some of the florets to add later*
• * small potato, diced*
• 1/2 cup heavy cream
• XX- 1 1/4 cups shredded medium Cheddar --XX
(*2+ cups, mixed cheeses okay, a bit of blue cheese can also be added to the mix*)
• Croutons, for garnish
Directions
In a medium pot, melt the 3 tablespoons butter over medium heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 5+ minutes. *cook in thick stems.* Add the garlic *reserve some garlic to add later* and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat some and add the potato and broccoli and cook, stirring, until tender, for 10+ minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the florets and remaining touch of cold butter, stirring to blend. *butter at end optional; a tbs or two of sour cream is also optional*
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
We've got a fresh tuna steak on hand for dinner. I just have to decide how I want to cook it up and with what sides.
