25 January 2016

SRC Reveal~January

Yum
I love that you have to read my post to find out who my Secret Recipe Club partner is!  He he he.


I was paired with a very special lady who blogs about many things, mostly food, but even more.  I was intrigued by her category of Rabbits.  We have an overpopulated rabbit problem so I won't tell you what happens to rabbits in New Town, but you can see why I was interested.  ;)

So then I went to her About page and honestly, she's just a doll.  You need to meet Nicole, from I Am A Honey Bee.  She is going to just die when she finds out how many of our experiences connect, especially when she figures out that I am 57.

I had pink hair.  LOVED it.
I correct people's grammar.
I love peeps, just like she does, fresh, old or chewy.
I love all things Greece, but I haven't been there.
I know all the words to, nope, not Shoop.  Other songs.

I had a blast looking through her blog.  I have that danged Shoop song in my head, though.  So as I was looking through and finding a recipe, I saw this one that she made from a cookbook she reviewed.  It sounded perfect, as there are just two of us in our home and I would love to make this for my husband and me.

But before we get to the recipe, check out these two: Crock Pot Cool Ranch and this Brown Sugar Balsamic Pork Slow Cooker recipe.  Both perfect for these winter months.

With just the two of us at home, we look for recipes that don't have a lot of leftovers.  This one had enough for the both of us and for one lunch.  It was cozy and delicious and perfect for a supper.



Broccoli Cheddar Soup for Two

Makes 2 servings
Ingredients
  • 2 Tablespoons unsalted butter
  • 3/4 Cup shredded carrots
  • 1 Small Onion, diced (about 1/2 Cup)
  • 1 garlic clove, minced
  • 2 Cups chicken broth
  • 1/4 Cup heavy cream (I used half and half, to reduce the thickness)
  •  2 1/2 Cups frozen broccoli florets
  • 3 Cups freshly grated extra sharp cheddar cheese
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon ground black pepper, more to taste
Process
  1. In a large pot, over medium-high heat, melt the butter.
  2. Add the shredded carrots, onion, and garlic; cooking until the onion is slightly tender and translucent (about 5 minutes).
  3. Turn the head down to medium-low. Add the chicken broth and heavy cream. Stir to combine, and simmer for 5 minutes.
  4. Add the broccoli florets and cheddar cheese. Stir until all the cheese has melted.
  5. Sprinkle the flour on top and mix to fully combine.
  6.   Add the salt and pepper, and simmer for 10 minutes or until the soup as thickened.
  7. Serve in a bread bowl or with some toasted bread.
To lighten it up a bit, we substituted the chicken broth with vegetable broth and left out the cream.  Instead of carrots we added 1 potato, diced.  The potato acted like the thicking agent so we didn't need flour, either.  


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