I tried a new soup recipe last week and it was delish. Especially since it featured broccoli but didn’t taste like broccoli, and thus (most) of the children ate it.
Potato, Broccoli and Cheese Soup 1/2 lb bacon 2 cups chopped onion 2 1/2 pounds peeled and cubed potatoes
2 cups chicken broth 2 cups water 3 cups fresh broccoli, cut in pieces 1 1/2 cup shredded sharp cheddar cheese 1 cup 1/2 and 1/2 cream
In a large pan cook bacon till crisp. Drain on paper towels and set aside. Pour off most of the bacon fat. With the remaining tablespoon of bacon grease, saute the onion. Add broth and water and potato. Bring to a boil and then reduce heat to medium. After five or ten minutes add broccoli. Cook till broccoli and potatoes are tender, (about 20 minutes total). Put the pan in your sink; using a stick blender, blend till there are no lumps or bumps. (Important if you have kids) In the adult version, pour half the soup into a blender and leave the rest, to create some texture. Put the blended soup back on the stove, add grated cheese, and stir on low/medium heat till melted. Add 1/2 and 1/2, heat till warm, serve into bowls with crumbled bacon on top. NOTE: I doubled the recipe because a regular size head of broccoli ends up being 6 cups cut up. Also, depending on how salty you would like the soup, you can change the ratio of water and chicken stock. The stock I use comes from chicken base which is quite salty, plus the bacon grease is salty. Therefore, when I put in 4 cups of chicken stock it was TOO salty.
Now a great salad to serve with this soup is a spinach salad. I made mine with spinach, chopped green onions, sauteed mushroom, sliced boiled egg, bacon and honey mustard dressing. Delicious!
Finally, here’s a recipe for banana bread that is great for coffee time, kids lunches or anytime. It doesn’t taste too much like banana, and I don’t add chopped nuts because of the kids (of course). This recipe is for two loaves.
Banana Bread 4 cups flour 2 tsp baking soda 2 tsp salt 2 tsp cinnamon 1 tsp cloves 1 cup butter (1/2 pound) 2 cups sugar 4 eggs 2 cups banana, mashed 2/3 cup butter milk (or regular milk with a tbsp of white vinegar added) 2 tsp lemon juice 1 cup chopped walnuts or pecans (optional) Stir together flour, baking soda, salt and spices. Set aside. Cream butter and sugar in a large mixing bowl. Add eggs and bananas and mix till blended. Combine buttermilk and lemon juice. Add flour mixture to banana mixture alternately with the buttermilk. Continue till flour and buttermilk are incorporated into the batter. Add nuts. Pour batter into a greased and floured 4 1/2″ wide by 13″ long by 2 1/2″ high bread pan. (You could try the traditional wider loaf pans…) Bake for 1 hour in a 350F oven. HINT: If your bananas are getting too ripe for regular consumption, just throw them in the freezer. The skins will turn dark brown, but it does not effect the banana. Take out five when you want to make banana bread, thaw and mash up like usual. I think the recipe is better with frozen bananas because they are more moist than regular bananas once thawed.
Happy cooking and baking 🙂