Saturday, June 9, 2012

Greed & Gluttony~ 2 of my fave sins

Shhhhh. Don't tell anyone but sometimes, every once in a blue moon, I cook for *me*. This was one of those times. I decided to selfishly make something that I knew not one other person in my whole house would touch with a ten foot or any other length pole. Broccoli Cheese Soup. Cheesy goodness in a pot. I added some crusty bread, sliced tomatoes, and olive oil & balsamic to dunk rounding out the perfect goodness. I was also thinking the acidity would be nice to cut through the creamy, cheesy, soup.

I'm going to try to describe what I did to make the soup but keep in mind, I cook. I rarely practice the art of science in my kitchen. I hardly ever measure or mix in order unless I am baking. So if you try it and it turns to glop or tastes like the wooden spoon, my apologies but in the immortal words of one of my loving Chick-a-dees, "no refunds." :p

Broccoli Cheese Soup
2 cups of water
2 grated carrots
1/2 grated onion or 3 sprigs snipped green onions (I used green onions)
Mix these ingredients in a pot and cook as per rice mix directions.
When the rice is done add broccoli florets- you can use frozen but I used fresh- use as much as you like and make them the size you like in your soup
I added 2 more cups of water to the pot and some chicken base (you can use bouillon)
I simmered with no lid for about 30 minutes til the water reduced.
Then I let the mixture cool.
Once cool I scooped out approximately 1 1/2 -2 cups of the mixture and pureed it in the magic bullet until it was smooth.
I poured this back into the mixture and added
2 more cups of water
1 can cream of chicken soup
1/2 cup of wine
1 Tbsp Worcestershire
1 tsp dry mustard
crushed red pepper flakes to taste
1 tsp thyme
1/2 tsp ground sage
1 tsp garlic powder
fresh cracked pepper
I heated this on medium low for about 15 minutes to heat through.
Then I added grated swiss, cheddar and parmesan cheeses. This is the no measuring part. =)
I heated that just shy of bubbling for another 10 minutes and then added
1/2 cup heavy cream (yes, heavy cream. Use what every dairy you want but it was a splurge meal for me. I think you could even add that Greek yogurt if you are so inclined)
I heated it about 5 minutes stirring frequently and avoiding those bubbles that could curdle the cream.

It was amazing. It will be amazing like 6 more times because I am the only one eating it. By then I will be sick of soup and on my 25th anniversary trip to California.

1 comment:

  1. I love making soups. Unless, it is winter my family is not interested in soups. I totally get cooking for yourself...