Victor made a great batch of soup, yesterday, whilst I was at work. One of those perfect surprises after a long shift. We had broccoli and cauliflower in the ‘fridge that was needing some attention, so he threw it in a pot and made it all hot.
More or less.
Soup making is a bit more involved than that – but not by much. It’s a quick and easy way to use up odds and ends in the ‘fridge or cupboards that just won’t make it, otherwise. Just about anything can go into the pot – and around here, it usually does.
His creamy soups – butternut squash, broccoli, cauliflower, et al – are all dairy-free. He gets the creaminess from pureeing a can of beans along with whatever vegetables he’s added to the pot. And he’s a blender blender. I use the immersion blender. He breaks out the Real McCoy.
No amounts, since it’s a clean-out-the-refrigerator soup. Use what you have, add or delete as you see fit.
And while I did say it’s dairy free, he will often stir in a pat of butter at the end just because…
Creamy Broccoli Soup
- Canned Butter Beans
- Chicken Broth
- Cayenne Pepper
Saute onion and garlic. Add broccoli and cauliflower, broth, and beans. Bring to a boil and then simmer until veggies are pretty much over-cooked.
Cool, and then blend via your favorite blending method. Be really careful if you use a blender. I’ve had to clean a few ceilings in my time.
Check for seasoning and add salt, pepper, and a bit of heat – cayenne works well.
Stir in a pat or two of butter, if desired.
It really was good – and there’s enough for lunch, tomorrow!
Also really good were French Rolls via Martha Stewart.
Bread in it’s most basic form, is nothing more than flour, water, salt, and yeast. But how those four simple items are put together can be as varied as varied can be.
These small rolls are a case in point.
These start their journey into gastronomic delight with an overnight starter. Flour, water, and a pinch of yeast, in a bowl, covered, on the counter overnight. The following day, more water, flour, yeast, and salt are added. Several risings, foldings, shapings and the final baking take place over a few hours. It’s mostly unattended time.
The dough is wet and sticky, but follow Martha’s advice and do not add more flour. You need patience and a bit of technique but the end result is a crusty – really crusty – shell with a tender interior. A perfect French bread.
I used half of the recipe for rolls. These would be perfect as sandwich rolls with hard salami and mustard – the sandwich of my youth!
I’m going to make a baguette with the other half, tomorrow.
Another great meal…