Sunday night I tried out a new soup recipe and it turned out to be the best soup I've ever tasted in my life, including at restaurants. I don't know where the recipe is from, I think I got it from a friend who posted it on Facebook. I wish I'd taken a picture to post but seriously, even if you don't like broccoli you need to try this. Oh, and it's not really low-fat. Maybe next time I'll tweak a little more. Hopefully it's as good every time I make it and this wasn't a fluke.
Cream of Broccoli Soup
2 10 oz pkgs frozen broccoli (I used fresh, about four large heads and it was perfect. I chopped the florets off the stems and then did a rough chop on the florets so they were just little bits. That way Shane would eat them, and besides who likes eating a huge mushy floret anyway?)
3/4 cup finely chopped onion
Boil 4-5 cups water, add broccoli and onion and boil for about 10 min.
2 t salt
1 t pepper
1 t garlic pdr
1 t celery salt (This wasn't in the recipe but I thought it sounded good. I'm not sure how fresh finely chopped celery would be, but celery is naturally salty so it would cut down on the amount of salt in the recipe)
1 lb cubed Velveeta (I used the 2% kind and it was fine)
Add to pot, cook and stir often until cheese is melted.
1 c milk
1 c whipping cream (The smallest box, I think it's a pint? That's a cup exactly)
1/4 c butter
Allow butter to melt. While ingredients heat put 1/3 c flour in a bowl. Add a half cup soup, whisk until smooth. Slowly add about two cups of soup, whisking to keep smooth. Then add flour mixture to soup. This helps it to thicken. Brink soup to a boil, then simmer 10 minutes. Portion into bowls 5 minutes before you serve or else you won't be able to eat it!
Serve with crusty warm french bread, or crackers.
INCREDIBLE! Shane ate a huge bowl full, and asked for more.
My other favorite thing to eat lately is a sandwich I usually have for lunch. Take two slices of Sara Lee 45 calories or less whole grain bread. Spread brown mustard on each side. On one side put slices of tomato, and cover with a slice of cheese. On the other side layer your lunch meat of choice--my favorite lately is black forest ham. Slide both halves faceup into your toaster oven and toast. Yummy yummy!
Cooking Ex-Nihilo: Bierrocks
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