Monday, January 10, 2005
With it being January and all, we've been eating lots of soup. Mark made a mean Split-Pea soup a few weeks ago to kick off the soup season and I've been doing my best to keep up ever since. So far I've got two great recipes to share. One I've had for several years, a recipe I was given as a gift from a Relief Society supervisor up at Ricks College. The other I just discovered today and was thrilled about, mostly because Mark gobbled his up and went for seconds and thirds which means it was pretty dang good. Here's to good soup!
Broccoli Cheese Soup from Sister Hillier in Rexburg, ID
Dissolve 12 chicken bouillion cubes in 3 quarts water in a large saucepan. Add
1 onion finely chopped, 1 cup celery finely chopped and 1 large bag frozen broccoli. Cook until tender. (If you have kids like me, that won't eat vegetables, I took the veggies and broth at this point and blended them up in the blender to get rid of the chunks of broccoli and disguise the veggies. But for everyone else, just move on to the next step of the recipe.) Melt 2-1/2 cubes margarine in a separate dish. Add 1-1/4 cups flour and blend to a smooth paste. Slowly add some of the broth to the paste until it has thinned out a bit. Pour paste into vegetable bouillion mixture and blend thoroughly. Add 1 large jar of cheeze whiz. Mix well over heat until smooth and thickened, stirring constantly.
Katelyn's Black Bean Soup from "Fix-It and Forget-It Cookbook."
1/3 cup chopped onions
1 garlic clove, minced
1-2 Tbsp. oil
2 15-1/2 oz. cans black beans, undrained
1 cup water
1 chicken bouillion cube
1/2 cup diced, cooked, smoked ham
1/2 cup diced carrots
1 dash, or more, cayenne pepper
1-2 drops, or more, Tabasco sauce (optional)
sour cream
And for you last minute people, like myself, who put off making dinner to the bitter end--here's a delicious and very simple Breadstick recipe that requires very little rising time. And they would go great with either soup recipe!
Bread Sticks
1 Tbsp. yeast
1-1/2 cups scalded milk
1 Tbsp. honey
1 tsp. salt
4 cups flour
Dissolve yeast in 1/2 cup warm water. Add milk, honey and salt. Gradually add flour until dough forms a ball. Turn onto floured board and knead lightly. Divide into sixteen balls. Roll into breadsticks the width of a cookie sheet. Brush with butter. Sprinkle with parmesan cheese and sesame seeds (or fresh parmesan cheese, my new favorite thing in the world and garlic). Allow to raise 15-20 minutes. Bake at 400 degrees for 15 minutes.
1. Saute onion and garlic in oil in saucepan.
2. Puree or mash contents of one can of black beans. Add to sauteed ingredients.
3. Combine all ingredients except sour cream in slow cooker.
4. Cover. Cook on low 6-8 hours.
5. Add dollop of sour cream to each individual bowl before serving.
posted by Shana # 9:03 PM 
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