Soup season is here! And I am beyond ready to dust off these deep pots and get to cooking all my soups on low heat. I start my prep midday, so I can smell the sweet, delicious aroma all day while I work.Read More
It’s cold outside and we all need something warm to eat. I can’t think of anything better right now than soup. But let’s make it fun and skip using a bowl for our soup. Follow me into the kitchen to see what I mean.
So, I love to make my meals fun for my family. They enjoy when I take a few extra minutes in order to spice it up a bit. I like the look on their face when they walk into the kitchen and see something so simple and think it’s so great. I get most of my ideas from different restaurants and I think of the fun ways they serve their meals and then recreate it at home.
The recreation today was broccoli cheese soup with a bread bowl.
Ingredients -Makes 6 soup bowls
20 minutes to prep and 20 minutes to cook
- 1 large onion
- 2 cups carrots
- 2 cups of milk
- 2 cups chicken stock
- 2 heads of broccoli (florets only)
- 1 stalk of celery
- 2 cups sharp cheddar cheese
- seasonings Salt and pepper
- 2 tbs butter
- 3 tbs olive oil
- 3 tbs flour
I love to go to the store and hope that they are out of the bread that I want so they can make it fresh. If I ask they will do it regardless. They treat me well because I’m always there.
In a small pan pour in olive oil and saute the onion. Cook for 5 minutes until it is translucent. In a large pan add flour and butter until blended. Add in milk, stock, onions, and all the other diced vegetables. I use a food processor because I prefer small pieces of vegetables in my soup. Season lightly with salt and pepper and let simmer for 20. Add cheese and serve when melted.
Cut the bread bowl in a circle and take the top off. Pull a small amount of the bread out from the inside and start filling it up with your delicious soup.
You could have chosen any blog to read but you chose mine and I’m honored.