Broccoli Cheese Soup

Have you noticed I like to cook soupy things? Mmmm, the nutmeg makes this recipe awesome! This one is inspired by a recipe from Here.

Ingredients:

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, peeled and chopped

salt and pepper to taste

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar

To Prepare:

1. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.

2. Stir constantly and slowly add the milk in stages, maintaining creaminess.

3. Add the chicken stock in stages, whisking all the time.

4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20 minutes.

5. Add salt and pepper. Use hand blender to puree.

6. Add the grated cheese; stir until well blended.

7. Stir in the nutmeg and serve.

Curried Sweet Potato Soup

Curried Sweet Potato Soup

2 tbsp canola oil
1 med onion
coarse salt
1 med sweet potato, peeled, cut into 1 inch chunks
1 (1-inch) piece fresh ginger, peeled and chopped
1 large garlic clove, chopped
1 tbsp curry powder
1 bay leaf
1 1/2 c. red lentils

There are two ways to make this recipe (that I have tried):
Option 1--
In small saucepan, boil 3 1/2 c. water.

Meanwhile, in large saucepan, warm oil over high heat. Add onion and pinch of salt. Saute, stirring occasionally.

Add sweet potato, ginger, garlic, curry, bay leaf and saute 1 minute. Pour in boiling water and stir in lentils. Reduce the heat to med low, cover, and simmer until lentils break down and potatoes are tender, 18 to 20 minutes. Season with salt.

Option 2--Saute all veggies in oil. Pour veggies and remaining ingredients into crock pot and cook on low for 6-8 hours.

Option 3?--Next time I am going to try pouring it all into the crockpot without the saute step and see how it turns out.

Potato Pandemonium

This recipe is from a cookbook that the Sproats put out (I think for Christmas?) one year. I love two recipes from it. This is one of them:

6-8 potatoes, chopped
3-4 carrots, chopped
1 onion, chopped
2-3 stalks celery, chopped
2 1/2 c. water
4 chicken bouillon cubes
2 c. milk with 2 T flour
2-3 c. grated cheese

Put all ingredients but milk, flour, and cheese in crockpot. Cook on high for 3-4 hours or on low for 6-8 hours. Mash to consistency of watery mashed potatoes. Add milk mixed with flour and simmer for another 30 minutes. Add cheese and cook until melted.