Monday, November 10, 2008
What's for Dinner?
I enjoy cooking, and Jon is so NOT picky, that for the most part I can just make whatever and he's going to eat it and enjoy it. Sometimes I think he wouldn't even care if we had the same three things over and over. I however need more variety, so I'm always looking for a new recipe or way to spice up an old one. I admit although we've only been married for a year and three months, I find myself getting bored with the same ol' thing. I can't even imagine my poor Momma making menus after thirty some years! Anyway, all this to say I do have a favorite recipe that I don't think I'll ever get tired of. As some of you may know, broccoli has long run a close second to my favorite veggie - green beans, so as you can guess, one of my favorite recipes is based on broccoli. I was going to share this recipe a while back and never did, then it got too warm for soup again, so I haven't made it for a while - until today. This one is relatively quick and easy and can be made ahead of time and re-heated. . . Sooooo here's what's for dinner. Creamy Broccoli Soup 2 Tbsp minced onion 3 Tbsp butter or margarine 1 ½ tsp salt 3 cups milk 3 Tbsp flour 3 cups chicken broth (or 3 bouillon cubes dissolved in 3 cups of boiling water) 1 10 oz. pkg. of frozen chopped broccoli (slightly thawed) 2 cups carrots (thinly sliced) Additional saltPepper In large sauce pan, saute onion in butter until tender. Add salt. In large measuring cup (or a bowl) combine milk and flour, mixing well so the flour doesn't get lumpy. Slowly pour milk/flour mixture in pan. Bring to a boil stirring constantly. Add chicken broth, broccoli, and carrots. Cook over low heat stirring occasionally (do NOT boil!) until carrots are well cooked and flavors have blended. Add salt and pepper to taste. Serve with grilled cheese, garlic bread, croutons, or just shredded cheese. As always, using fresh broccoli instead of frozen makes for a fresher better soup. I always use fresh broccoli. I try to keep onions minced and in a container in the fridge to cut down on time. Also, cut baby carrots take less time to cook.