It's still soup time

Like many of you out there,winter means warm comfort food for me. The mercury is still struggling to get out of the single digits ,and some rodent named Phil claims that I will be in this state for another 6 weeks.

Well that's ok. I'll be in my kitchen doing one of my favorite things. Every winter we get our hours trimmed down at the Barn .This year was no different. However, my hours were cut in 1/2 and that gave me even more time to spend in the kitchen.
I like trying new recipes but,in between ,I go back to my favorites and sometimes add a new twist.Of course ,I don't think I'm the only one doing this, there has to be at least a few dozen people doing the same recipe at the same time. What do you think? Are duplicate events happening to different people at the same time?Ok ,way too deep for me. Back to the simple life.

Today was BROCCOLI soup day.First thing I do is gather all my ingredients in front of me. That way if I have to substitute anything I should know ahead of time. My recipe was found at Canadian Living.I often visit this site because I think New Englanders have a lot in common with Canada especially Quebec.

Next I chop or measure or weigh out whatever needs doing.The ingredients are

1 large stalk of broccoli (chopped extra kale left in fridge

2 cloves of minced garlic (more like 4) we love garlic

1 chopped onion

2 tbsp Canadian Cheddar (who are you kidding 2 tbls?) 2 cups shredded

1/4 cup long grain rice

3 cups chicken stock (had 4 on hand)

3 cups milk (used a cont light cream)

2 tbls
freshly squeezed lemon juice ( used the whole lemon)

s&p

pinch of hot pepper flakes

Broccoli flowers were set aside.Stalks were peeled and chopped. In the chicken stock went the stalk,kale onion, garlic ,rice and hot pepper flakes. Bring to a boil and simmer gently till rice is done. It was about 20 min. Add the broccoli floret's and cook another 5-10 min.

As you can see this lemon served a zesting purpose on the previous day and was looking a little naked.Trust me the juice was fine.


Now your ready to puree the soup Don't forget to do this a little at a time.I've been know to add too much in the container and I practically scorch myself.Return everything to the pot along with the lemon juice and light cream or milk.When it's hot I remove from heat and stir in about 1 1/2 cups of grated cheddar,the sharper the better.

This is where they used the cheddar.Just a teensy bit on top before serving. I agree a little sprinkled on top adds to the presentation,however 1 1/2 cups in with the soup will leave you licking the bowl..............................said the hobbit