House cleaning is like stringing beads with no knot at the end of the thread.

"Usually the Lord gives us the overall objectives to be accomplished and some guidelines to follow, but he expects us to work out most of the details and methods." -Ezra Taft Benson-







Sunday, November 4, 2012

Broccoli Cheese Soup

Now wait, you have to try this. Don't run away. I saw them make this last night on America's Test Kitchen, around midnight or so. It looked so good I dreamt about it!!  And to top it off, Bo ate 2 LARGE bowls!!!  My mom was in shock! She couldn't believe it. When he asked what was for dinner I said green soup. He was all, "All right! I love green soup!"  And he did! He couldn't get enough of it. BUT he is also the one I sent to the freezer to get the spinach, and well, he LOVES spinach. He won't eat a smoothie unless it has spinach in it!  Unfortunately I couldn't find the camera to take a picture of it. IF I am home for lunch tomorrow, I will try to get a picture of it..

Understand I have not been feeling well for about 3 months now. Lots of hospital visits, tests, and more tests.. it has not been fun. I am only able to be up and moving around now for about 10 to 30 minutes before the pain gets too much, which causes extreme nausea.
So I was happy to try to make this soup today. How long did it take me? 30 minutes. And I also got a spinach artichoke dip thrown in the oven too! I did that while waiting for the broccoli to cook for 20 minutes.
The spinach and artichoke dip is in the blog post with crock pot stuff and a butternut squash soup. I love spinach and artichoke dip.. So our dinner was very green today.. no really literally all green!! 



Just a warning.. I didn't really measure. I have noticed that lately our best meals have literally been thrown in a pan, and ready in 10 to 20 minutes. I just need to remember that my best eater is on his mission.. hence leftovers...which is good, I have something for lunch tomorrow.  AND so you know, I always taste things as I go when making so I can adjust seasonings and such.. I almost took the pot to my room so I wouldn't have to share.. Boy #2 was actually listening and said, "HA, she's taking the POT to her room".. we've been having lots of MJ/Pot jokes here because of the legalization thing on the ballot ...

Broccoli Cheese Soup
2 pounds broccoli, rough chopped; stem peeled and cut into 1/4-inch pieces*
2 tablespoons butter
Water
1/2 tsp. baking soda
2 cups Chicken Broth or bouillon**
1/2 onion, rough chopped
2 to 6 garlic cloves minced, depends on size
1 cup Cheddar Cheese, shredded
1 cup Parmesan, or Romano, or Asiago cheese, fine grated
2 loose cups FRESH spinach***
Pepper to taste

Put butter into stock pot or dutch oven, heat up until it stops bubbling. Add broccoli, onions and garlic; saute a couple minutes. Add 1 cup water and baking soda. Cook about 20 minutes or until broccoli is soft; add spinach for just a minute. Puree' half of the broccoli mix in a blender with the cheeses. Then puree the rest of the broccoli. Return all puree' to the pot and add broth or bouillon. You may need to add water if still too thick. DO NOT BOIL.. Just gently reheat. Serve with buttered croutons.

*I used a bag of frozen broccoli. NOT 2 pounds, infact I don't know how big it was, maybe a pound. It was old too (shhhh).  Because I didn't have enough broccoli, I also added a cup of frozen fresh peas from my garden this year.
**I used 2 bouillon cubes and added them to the first batch of pureed veggies. And instead of broth I used water.
***I did not have fresh spinach. I used two large handfuls of frozen chopped spinach. Which I added right to the blender with the broccoli.

Also, I used Tillamook Garlic White Cheddar, about 2 ounces shredded equalled a cup; I also used Asiago cheese on the larger grind. We did NOT use the pepper, it did not need it, in fact it would have ruined it. I did not need to add salt either as the cheese did this for me.
The spinach dip was amazing as usual. I will tell you though that I prefer the Napolean brand of marinated artichokes. The brand I used tonight were definately inferior, very tough leaves to try to chop up and the marinade was different. Also I only used about 1/3 cup mayo and then put a splash of half and half in.. YUMMY!!!  My mom is actually allergic to mayo, so it was good I didn't have enough for the recipe. And I cooked it at 400 degrees to get it done quickly as I needed to lay down, and this way everything was ready at 30 minutes!  We had french bread with this, and for those who wanted it, I had strawberry freezer jam on the table for the bread for a "dessert"..

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