This week I have potatoes to use. I didn’t grow many potatoes this summer so I ran out of them in September. I have been getting them from my parents since they had a bumper crop. Yukon Golds aren’t very good for long-term storage so they have some sprouted potatoes that need eaten quickly. I also have a bunch of leftover cooked broccoli. I made it the other night expecting my brother and Brad to be eating supper and then neither of them did so there’s a load of it in the fridge. Other than potatoes and broccoli, the menu is pretty much comprised of things from the freezer and pantry.
Monday: Broccoli Soup (recipe below), Carrot Sticks, Bread and Jam
Tuesday: Cheesy Chili Pie (inspired by this), Green Salad, Chow Chow
Wednesday: Shepherd’s Pie, Green Beans, Applesauce
Thursday: Mushroom Lasagna, Broccoli, Fresh Bread
Saturday: Sausage, Sweet Potato and Apple Bake, Green Beans, Harvard Beets
And now, since it’s fall, and broccoli is in season, and maybe you have some broccoli that ought to get used, here’s some soup.
It has taken me 6 years (today’s our anniversary!) to make a broccoli soup that we actually like. I don’t know why it took me so long to ask my mom how she makes hers. We’ve always liked it but I suppose I thought I could do better. Beeep. Wrong. Mine were always too vegetable-y tasting or too gloppy with cheese. Ick.
So while my mom rarely has a real recipe that she follows, she said she just makes a white sauce and adds cooked broccoli and some cheese. Easy enough. So I finally did it. And I’m writing it down so that I never go looking for a better recipe again.
Usually we eat just plain soup but sometimes I have a hunk of stale bread that needs used before it turns into chicken food. So I whip up these croutons. It’s a lovely way to spruce up a plain bowl of hearty soup.
1 medium head of fresh broccoli
3 T butter
4 T all-purpose flour
3 cups milk
1 t salt
1/4 t black pepper
1 1/4 cups shredded cheddar cheese
Separate the broccoli stems from the florets. Finley chop both the stems and the florets, keeping them separate. In a sauce pan, bring 1 cup of water to a boil. Throw in the chopped stems. Stir and then a minute later, throw in the florets. Stir again and cook until everything is soft but not mushy, about 5 to 8 minutes. Drain and set aside.
Meanwhile, in a large sauce pan, melt the butter. Whisk in the flour. While continuing to whisk, slowly pour in the milk. Once it’s all stirred in, season with salt and pepper and bring up to a boil. Remove from the heat and stir in the cheese and cooked broccoli. Serve immediately.
Yield: about 6 cups
1 1/2 cups stale bread cubes
1 T olive oil
1 T butter
salt, granulated garlic, dried basil, dried oregano
2 T freshly grated Parmesan cheese
Over medium heat, heat the oil and butter in a small skillet. Throw in the bread cubes and stir to coat. Season with salt, garlic, and herbs. Don’t be shy with the seasonings…croutons need a lot! Continue stirring every few minutes until the cubes are golden brown. Throw in the cheese and stir to distribute. Remove from heat and serve immediately.
Yield: 1 1/2 cups