Broccoli and Cheese Soup

 

We are down to just 2 pumpkins, and at the rate I'm giving them to the chickens, they won't still be here when the Winter Solstice arrives.  I gave them (the chickens) one yesterday and today I gave them a whole bunch of asparagus ferns.  It has been a few nights and mornings of freezing weather, and not too much above, during the day.  Today is 50 degrees and sunny and it felt so nice.  The house is cold tho and I'm itching to light that first fire, not yet...not yet!  It feels like a very special thing, that first fire.  I'm waiting for the right time.  In the kitchen I made Chili a few days ago and now Broccoli and Cheese Soup, with lots of onion, garlic and pepper.  It is a soup I have made for a long time, tweaking it and changing it ever so slightly.  I think I'm settling in on this version right here and I wanted to share the recipe, so you can make it too.  

~ Broccoli and Cheese Soup ~

Start by steaming 4 cups of broccoli by chopping 

while the broccoli steams start your soup:

1 small onion

1 carrot

1/2 stick butter

Saute' til soft

add 1/4 cup of flour and cook for a few minutes. 

add 1 quart of stock (beef, chicken or veggie) 

Add 1 cup 1/2 and 1/2

Add 1 package of cream cheese

1/4 cup of Parmesan cheese

cover and simmer.

Add the steamed broccoli to the mixture.  

Add freshly grated cheddar cheese, take off the heat and stir it in.  

I season the soup at the end.  

I add a generous amount of granulated garlic, celery salt, onion powder and pepper.  

I leave large pieces of veggies, you can blend it or mash it if you like it smoother.

dutch baby

 

I don't think there can be too many pictures when sharing a recipe!  

After a conversation on Instagram with a friend about pop overs a couple weeks ago, and the struggles of them popping correctly with "add ins" I decided to just stick to my dutch baby when adding in yummy add ins.  It seems I am not the only one who ends up with pop overs that are really pop unders when I add in cheese and herbs for example.  I'd love to hear what Lisa settled on because last she wrote she said she would just serve the "toppings" on the side.  Anyway~ I'm excited to share my very favorite savory Dutch Baby with you.  Dutch Babies are so perfect for brunch, to serve to family during the holidays or just a treat for yourself.  This one is made in an 8 inch cast iron skillet and is the perfect thickness, in my opinion.  Increase your skillet size if you double (or triple!) the recipe~for a crowd.  

Dutch Baby:

3 eggs

1/2 cup whole milk

1/2 cup unbleached flour

1 TBS butter (melted)

pinch of salt

preheat your oven to 400 degrees, you will bake this for 25-30 minutes. 

Put your skillet on low to melt your butter for your recipe and to coat your pan for baking. 

Whisk or beat eggs and milk until foamy.  stir in flour, salt and then added your melted butter. 

Set aside to let your flour absorb.   Get your toppings ready now. 

I used goat cheese and chives.  You can add any topping you like.  

After a few minutes pass and the flour has absorbed, pour the mixture into your warm buttered skillet. 

Now, add your toppings. Do not mix them in! Pop in your preheated oven.  

Enjoy!

~tina