Tuesdays with Uncle Steve... (Tues, Dec 19th, 2006)
...CHEDDAR BROCCOLI SOUP WITH BACON, CARROTS & ONIONS!
Oh.
My.
God.
THIS SOUP ROCKED!
And NO I did NOT make it, OUR VERY OWN UNCLE STEVE CONJURED UP THIS FIERCE BOWL OF HEAVEN & TO PROVE IT ALL TO YOU, ALLOW US TO SHARE IN THE JOY THAT IS, EVIL CHEEZE YUMMY VEGGIE SOUP!
Ingredients:
Directions:
Saute onion in butter. Set aside. Cook bacon and set aside as well. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper, and bacon. The soup should be thickened by now. Pour in batches into blender and puree (I don't have a blender so I used a hand mixer and mixed it right in the pot on high speed). Return to pot over low heat and add the grated cheese; stir until well blended.
Serve with a CRAPTON of HOT BUTTERED BISCUITS AND OH MY GRAVY YOU'VE GOT YOURSELF ONE HELL OF A DINNER!!!!!!!!!!
*thud* sorry, my fat ass just fell out of the chair, I ate too much!
hehehehe
Oh.
My.
God.
THIS SOUP ROCKED!
And NO I did NOT make it, OUR VERY OWN UNCLE STEVE CONJURED UP THIS FIERCE BOWL OF HEAVEN & TO PROVE IT ALL TO YOU, ALLOW US TO SHARE IN THE JOY THAT IS, EVIL CHEEZE YUMMY VEGGIE SOUP!
Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1 package frozen chopped broccoli
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1 package frozen chopped broccoli
1 cup carrots, julienned
salt and pepper to taste
4 strips thick cut bacon, chopped
salt and pepper to taste
4 strips thick cut bacon, chopped
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside. Cook bacon and set aside as well. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper, and bacon. The soup should be thickened by now. Pour in batches into blender and puree (I don't have a blender so I used a hand mixer and mixed it right in the pot on high speed). Return to pot over low heat and add the grated cheese; stir until well blended.
Serve with a CRAPTON of HOT BUTTERED BISCUITS AND OH MY GRAVY YOU'VE GOT YOURSELF ONE HELL OF A DINNER!!!!!!!!!!
*thud* sorry, my fat ass just fell out of the chair, I ate too much!
hehehehe
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