It is Saturday and the weather has been rainy and 40ish for most of the day. The rain did stop around 2 and I was able to get outside for a 5 mile run with Sophie. The temp felt great for a run and I immediately knew I had over dressed. I had worn my light jacket - but took that off and tied it around my waist. It was a good run - it took me about 15 minutes to clean Sophie's belly and feet - wet pavement and a lot of grit! Next time when conditions are like this I should probably think about leaving her at home - but she also loves to get her run in!
I am streaking with Twelve in Twelve - HERE, based on the Runners World challenge and Tall Mom on the Run, HERE, running every day in December. So far so good. I have run every day since Thanksgiving.
Tomorrow I will be joining Jamie, from Running Diva Mom, HERE, for part of her final 1/2 marathon for the year. She set out to do 12, one each month . . . but somewhere along the way . . . something happened. . . she is up to 15 and tomorrow will be her 16th 1/2 marathon this year. Way to go Jamie!
Anyway, back to the post title: I love to make soup in the fall and winter and today's choice is Cream of Broccoli Soup . . . hence the blog post title, Saturday Souper Bowl. This recipe is one I have been making for years. As long as I have broccoli, I always have the other ingredients. It is delish and really easy to make. This was from a restaurant in Madison called Ovens of Brittany. In the late 70's and early 80's we would go here almost daily for lunch, and enjoy a bowl of soup and a croissant. They also offered decadent breakfast muffins / rolls called Morning buns . . . buttery with lots of cinnamon and sugar - my mouth is watering, just thinking about them. Well the restaurant is long gone, but I purchased the recipe book years ago and have found some great recipes from this book.
6 tablespoons butter
1/3 cup flour
3/4 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 cups coarsely chopped broccoli stems and tops
1 teaspoon basil
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon celery seed
1 cup milk
1 cup half and half
32 oz cups vege or chicken stock (I always use chicken stock)
1/4 teaspoon ground white pepper (I always use black)
2 dashes hot pepper sauce - or more ;-)
1. To make roux, melt 3 tablespoons butter in small saucepan. Stir in flour until well blended. Cook over low hear, stirring often for 3-5 minutes. Remove from heat.
2. Melt remaining 3 tablespoons butter in large, heavy pot. Add onions, carrots and celery; cook until they are just beginning to get tender. Add broccoli, basil, curry powder, paprika, thyme and celery seed; cook a few minutes longer. Meanwhile heat milk and half and half together. (I do this in the microwave)
3. Add stock to vegetables, bring to a boil, and reduce to simmer. Whisk in the roux until soup is thickened and smooth.
4. Stir in heated milk mixture, white pepper and hot pepper sauce. Simmer 10-20 minutes until flavors have blended but broccoli is not overdone.
Enjoy . . . maybe with a nice Chardonnay!