You guys, Fall is literally around the corner and it begins the day after my birthday! I’m not thrilled about celebrating my birthday, but I am anxious for some cooler weather. If you’re a Floridian like myself, it’s hard to tell when our eternal summer is going to end. In other states there are tell tale signs that autumn is approaching, but here it feels like each day is just as hot as the next, am I right?
Those of you not living in the Sunshine State, here’s a comfort food that your family is sure to love as the temperature drops. My second oldest, Lexy, and foodie in her own right, says it almost tastes like the kind of soup you get from Panera Bread. She packed it up for lunch the following day and a classmate of hers thought it came for Panera. I’ll take the “almost” as a win.
Broccoli Cheddar Soup
Preparation: 10 minutes
Cook Time: 30 minutes
8 Tablespoons butter
1 Onion, diced
1 1/2 Teaspoons garlic powder
4 Tablespoons all-purpose flour
4 Cups water
2 large chicken bouillion cubes
2 teaspoons kosher salt
1/2 Teaspoon paprika
2 heads of broccoli, florets, cut in small pieces
2 carrots, grated
2 Cups Half and Half
2 Cups Milk
8 ounces cheddar cheese
In an 8 quart Dutch Oven pot, melt butter and saute onions until translucent.
Stir in flour. Pour in water and mix in bouillon cubes until dissolved.
Mix in the salt and paprika and put in broccoli florets and carrots. Place on medium heat until vegetables are tender.
Seriously, where has the time gone? I can’t believe we are headed into another weekend. My days are still blending together. Kylie has me up a couple times a night, but for the most part, she’s a good sleeper, as good as a two-month-old could be. On the downside, Brooklyn came down with a cold and it’s making its way through the family. So far my husband and I have only had a sore throat. Hopefully, it won’t be anything more than that. What better time for soup, right?
With all that said, this soup series has been a saving grace when it comes to post ideas. It has helped me to not think too much about what I should post. I’m not a huge fan of the plain old egg, unless it’s covered in cheese or Hollandaise sauce. I have ordered this through take out Chinese restaurants, without realizing just how easy it is to make at home. Although, I am a quarter Chinese, this is a soup I never encountered growing up until my 20’s. If you have ever wondered what goes into making egg drop soup, look no further. It only took me another 20 years to find out how to make it.
There’s a packet you can buy in the Asian section of your local grocery store called Egg Flower Soup, but after you make this at home, it pales in comparison BIG time. Not only do I like it for its simplicity since I thought Zuppa Toscana was the easiest. From start to finish, it takes about 10 minutes. There are so many variations of this soup out there, so go ahead and be creative. Think of this soup as a base and put your own ingredients in it (i.e., mushrooms, green onions, seafood, or fried wonton strips).
Egg Drop Soup
Total Time: 10 minutes
3-1/3 cups water
2 bouillon cubes, chicken flavored
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon and 1 teaspoon cornstarch
2 tablespoons and 2 teaspoons water
4 egg, beaten
salt and pepper to taste
In a medium saucepan pour water and stir in bouillon cubes, soy sauce and sesame oil. Bring to a boil.
While you are waiting for your base mixture to boil, mix cornstarch and water together and pour into saucepan once it begins to boil.
I would normally have a picture displaying my recent soup venture, but I’ll have to add it in at a later date. Let’s just say that this soup was in heavy rotation for months. Yes, it was that good, but I’ve had to take it out due to it’s frequent visits on the dinner table.
While I was trying to find a catchy title for my soup, I thought it would be fun to make it into a series. I am not much of a Tour de France aficionado, but I did learn that it is a 23-day event. What does that mean for you and me? It means that I unintentionally signed myself up for the challenge of coming up with 23 different soup recipes to share. After today’s post, this leaves me with 20 more soup recipes to share in the coming weeks. I will be stepping out of my comfort zone pho sho.
This week’s soup is zuppa toscana and is an easy soup to make. I rely mostly on the flavoring that comes from the sausage. If you decide to use hot Italian sausage, most of the heat washes away in the soup, so for those sensitive to spice, it is pretty mild. No need to add additional salt. This makes a great meal on its own or you can serve it as an appetizer. If you do happen to make this one, please feel free to post a picture in the comments box below. It would be greatly appreciated.
Today marks the night before the first day of school. My husband and I both thought we would never see the day when our kids would be going back to school, but here we are and no further school announcements postponing it have been made.
I briefly thought about making a big dinner since it is kind of worth celebrating the kids going back to school, but decided the simpler route was better. I was leaning towards my old standby soup, that I’ll share next week, but had a change of mind, as I often do when it comes to what’s for dinner. Besides, my husband wanted to try a different soup of the Asian persuasion. So here I am going outside of my comfort zone and trying something new. This was my first time cooking with curry, but I’m excited to say that it turned out well. The pleasant aroma that it leaves will have your family wondering what your making for dinner and hopefully asking when you’ll make it again.
I was going to name the soup exactly what it is, but it made for an extremely long title: Medium-Spicy Thai Coconut Chicken Soup, so I opted for Red Curry Chicken Soup. It rolls off the tongue easier, right?
Staying at home with the family during this time of this global pandemic, continues to force me to step out of my comfort zone and into the realm of comfort foods. When it comes to dinner time, the favorites and regular staples are getting old i.e., spaghetti with meat sauce, tacos, baked chicken, and barbecued spare ribs. I get tired of having leftovers that no one will eat later. I have found it most effective when I make just enough so there is nothing left. Scarcity seems to work well for this family.
It has been a hot humid Florida summer, but nothing says summer like a cup of hot soup. I’m only half kidding. I love soup during hot or cold weather. On one particular humid summer night, Anthony and I were at a customer’s house where we were given a shot of Turkish coffee with a hint of orange. I found it particularly odd that we weren’t offered something to cool us down. He explained that hot drinks are supposed to cool you down. The particular science behind it I have since learned doesn’t work for those of us who live in a humid climate. All science aside, it wouldn’t change the fact that I enjoy making comfort foods year-around. I mean why not, right? Who says you can only eat pumpkin pie during Thanksgiving?
I should probably make summer soups, but this tomato basil soup is something you’ll want to add into your menu rotation. Even my picky eaters will have a bowl. It makes for a good Meatless Monday. Each spoonful is rich with flavor, especially with fresh basil. Please join me next week for next week’s Tour de Soup! Feel free to drop me a line to let me know your favorite soup.