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bloodsong1Why, yes I DO have another episode of What's To Eat?! Today, it's soup!
So after the New Year's party we were left with about three pounds of broccoli, cauliflower and baby carrots. Not wanting all these good veggies to go to waste, and it being winter and all, I elected to attempt Cream of Broccoli soup!
As I cannot stand onions raw or cooking, I substituted scallions. We had stock in the freezer, so I elected to use that instead of bouillon and for the most part stick with that Paragon of Recipes, Joy of Cooking.
I started about 4 pm, chopping up celery and scallions and cooking those slowly in butter. Feeling a little adventurous, I chopped up about a pound or so of broccoli AND cauliflower and added that after the celery was tender. That took a lot longer then expected, almost 45 minutes, but I was glad I stuck it out. After the veggies had cooked a little more, I added 1/4 c. flour and got the defrosted stock out of the sink.
Imagine my surprise when I discovered instead of beef stock, I was holding a bag of squash puree!
"Nothing ventured, nothing gained," I said, or something to that effect, and dumped the puree into the soup pot. I also added two cups of beef bouillon just to be on the safe side. I brought the whole mass to a boil and then turned the heat down to simmer and let it bubble away to itself for thirty minutes, stirring every ten.
Once that was done, I broke out my trusty multi-use blender and pureed the whole kit & kaboodle in two batches. The puree went back into the pot and I added the last of my cream, roughly 1/2 cup, and some salt and pepper. Let the whole thing get piping hot and tasted.
Not too bad. It's very faintly sweet, thanks to the squash (I'm guessing it was butternut) and the texture isn't as creamy as I would like, (probably the blender's fault. It's not the best blender.) but it made a very pleasant dinner, especially when I added a dollop of sour cream and a chunk of sourdough bread around 6 pm.
It would also be excellent with a sharp cheese.
What's To Eat?! My attempts to cook like Wolf. There are no guarantees.
So after the New Year's party we were left with about three pounds of broccoli, cauliflower and baby carrots. Not wanting all these good veggies to go to waste, and it being winter and all, I elected to attempt Cream of Broccoli soup!
As I cannot stand onions raw or cooking, I substituted scallions. We had stock in the freezer, so I elected to use that instead of bouillon and for the most part stick with that Paragon of Recipes, Joy of Cooking.
I started about 4 pm, chopping up celery and scallions and cooking those slowly in butter. Feeling a little adventurous, I chopped up about a pound or so of broccoli AND cauliflower and added that after the celery was tender. That took a lot longer then expected, almost 45 minutes, but I was glad I stuck it out. After the veggies had cooked a little more, I added 1/4 c. flour and got the defrosted stock out of the sink.
Imagine my surprise when I discovered instead of beef stock, I was holding a bag of squash puree!
"Nothing ventured, nothing gained," I said, or something to that effect, and dumped the puree into the soup pot. I also added two cups of beef bouillon just to be on the safe side. I brought the whole mass to a boil and then turned the heat down to simmer and let it bubble away to itself for thirty minutes, stirring every ten.
Once that was done, I broke out my trusty multi-use blender and pureed the whole kit & kaboodle in two batches. The puree went back into the pot and I added the last of my cream, roughly 1/2 cup, and some salt and pepper. Let the whole thing get piping hot and tasted.
Not too bad. It's very faintly sweet, thanks to the squash (I'm guessing it was butternut) and the texture isn't as creamy as I would like, (probably the blender's fault. It's not the best blender.) but it made a very pleasant dinner, especially when I added a dollop of sour cream and a chunk of sourdough bread around 6 pm.
It would also be excellent with a sharp cheese.
What's To Eat?! My attempts to cook like Wolf. There are no guarantees.
