What’s for Dinner?

Tonight I made Creamy Asparagus soup.  Last night was Broccoli Cheese soup.  I’ve made Crema Conde (a Mexican black bean soup), Butternut Sqash soup, Consume de Pollo Tradicional (a chicken and rice soup), and I’ve got more soup recipes up my sleeves.

Thank goodness Hubby and Roomie don’t seem to mind eating so much soup!

I’ve also attempted baked zucchini chips-which didn’t turn out so well; roasted sliced carrots and potatoes-delicious! and a greek yogurt marinated chicken recipe-amazing! and so easy! (Stay tuned for the recipes-or at least my version of the recipes!)

Some of the recipes I made up in my head, others I’ve found in magazines, cookbooks, and websites.  I get so inspired watching the FoodNetwork, as well.

For those of you not so kitchen-inclined here’s an easy recipe that’s got hidden veggies, is easy and delicious, and can be easily adapted to feed a crowd or just a few. (even my friend who is trying to like veggies, loved it!)

Broccoli Cheese Soup

What Ya Need:

1 pat of butter

2 medium bags frozen broccoli

1/2 medium onion; chopped

1 stalk celery; sliced

3-4 medium carrots; peeled and sliced

28 oz. chicken stock (or vegetable stock if you’re a veggie)

1 1/3 cup shredded sharp cheddar

1 pint heavy cream

Salt and pepper to taste

Season salt (I use Johnny’s)

What Ya Do:

1.  In a large pot over medium-high heat, add pat o’ butter and all veggies except broccoli.  Let cook up for a few minutes.  Add all the broccoli and stir to coat the broccoli with butter and veggies.

2. Add chicken stock and bring to a steady boil, lower heat to a simmer.  Cook until broccoli starts to fall apart by itself.

3. Using an immersion blender, (if you don’t have one, you can use a blender.  Use caution when transferring hot liquid to blender and back to the pot!!!) blend until smooth.  This can take a while depending on how big or small the veggies are chopped.

4. Add the cream and stir until heated through.  I lower the heat to low (or simmer-my stove says) now so the cream and cheese that I add last don’t stick to the bottom of the pot.

5. When heated through, add the cheddar a little at a time, stirring constantly. (if ya don’t stir, expect cheese to stick to the bottom of the pot).

6. Season with regular white salt, black pepper and season salt.

Some people say to season throughout the cooking process, I prefer to add all my ingredients and then season because the cheese and cream change the flavor of the soup.

I hope you enjoy this soup, it’s definitely one of my favorites.  Let me know how yours turned out!

And stay tuned for more of my adventures in the kitchen and more recipes that I made up in my head!!!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Check out all the delicious soups over at: http://tidymom.net/2012/best-soup-recipes/.

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