Whew! What a crazy week!
My job that pays (home health nurse) has ex-plod-ed. I've done a few admits, and several visits plus have been on-call for whatever else is needed. It's kicking my butt. I'm finding out how much work it takes to get myself and 4 kids out the door at a reasonable hour. All I can say is, it's a good thing the hours are flexible!
I have just enough time today to share a recipe I've tried out recently. It was pretty darn good. I usually use Bear Creek instant soup so it was a stretch to make this from scratch...but soooo worth it!
Here's my recipe which I adapted from Food.com:
2 Tbsp. butter
1 onion, chopped
2 garlic cloves, chopped
1 stalk of celery, chopped
1 box of chicken stock or 2-14 1/2 oz. cans
4 c. broccoli cut into smaller pieces
4 Tbsp. butter
4 Tbsp. flour
2 c. milk
1 pkg. bacon, cooked and crumbled
2 c. cheddar cheese
Melt 2 T. butter in medium sized stock pot, saute onion, garlic, and celery until tender. Add broccoli and broth; cover and simmer for 10 minutes. Puree soup (I have an immersion blender for this) or you can mash the mixture with a potato masher. I like to leave the soup a bit chunky since I prefer to really see and taste the broccoli.
In a small saucepan, over medium heat, melt 4 Tbsp. butter, stir in flour, cook for approximately 1 minute, then add milk. Stir until thick and bubbly and then add the rue to the soup. Add the bacon and cheese and stir until melted. (I ended up adding in a little corn starch and water mix because I like my soup pretty thick, but this is optional. You could also make a bit more rue.) Season it all up with a bit of salt and pepper.
This was perfect served with fresh rolls too. Of course, I rarely make my own since Rhodes frozen rolls are so stinking awesome. Come on, I already made the soup from scratch so why would I completely spoil people with scratch rolls too? I've got to keep the expectations low around here.;)
The 36th Avenue
The Shabby Creek Cottage