Log Cabin Restaurant Broccoli Cheddar Soup
One of the most requested soups at the Log Cabin was their broccoli cheddar soup. Since it is my mom's recipe, I thought I would share it here. Enjoy!
Broccoli Cheddar Soup
Ingredients:
4 TB butter
4 TB flour
8 Cups Chicken Stock
1 pound Velveeta cheese
3 Cups Frozen Chopped Broccoli, thawed and drained
Salt and Pepper to taste
Milk if needed to thin
This is easy to make. Basically you make a thin chicken gravy by browning the butter and flour (a roux), adding the chicken broth, and cooking and stirring over medium heat until the mixture thickens and begins to bubble. Cut the Velveeta into chunks so it will melt easily, and add to the broth, stirring often. When completely melted, add the broccoli, salt and pepper and heat through. If too thick, add a little milk to thin. Now if only I had a chunk of Roxanne's home made bread, hot from the oven and covered in butter!
**** Spoke with Mom and she said that sounded about right but she never used a recipe. She said you should steam the broccoli a bit or it won't be tender in the soup. Also, she adds a secret ingredient: a few drops of Tabasco. Hope this helps!
Linked to Food on Fridays at http://annkroeker.com/.
Broccoli Cheddar Soup
Ingredients:
4 TB butter
4 TB flour
8 Cups Chicken Stock
1 pound Velveeta cheese
3 Cups Frozen Chopped Broccoli, thawed and drained
Salt and Pepper to taste
Milk if needed to thin
This is easy to make. Basically you make a thin chicken gravy by browning the butter and flour (a roux), adding the chicken broth, and cooking and stirring over medium heat until the mixture thickens and begins to bubble. Cut the Velveeta into chunks so it will melt easily, and add to the broth, stirring often. When completely melted, add the broccoli, salt and pepper and heat through. If too thick, add a little milk to thin. Now if only I had a chunk of Roxanne's home made bread, hot from the oven and covered in butter!
**** Spoke with Mom and she said that sounded about right but she never used a recipe. She said you should steam the broccoli a bit or it won't be tender in the soup. Also, she adds a secret ingredient: a few drops of Tabasco. Hope this helps!
Linked to Food on Fridays at http://annkroeker.com/.
Just one of those days. . .
Jake forgot his Honors English paper.
I forgot to pin Tom's name tag to his shirt. (It's only the second day!)
Drove 20 minutes to Sam's Club; forgot my money. Decided to check out the thrift store with sleeping toddler, who proceeded to wake up and has not napped since.
Dropped. Spilled. Forgot. Everything seems harder than it should be today.
And yet: my boys now sit peacefully watching Ponyo. Dinner, (yellow-eyed beans, roast chicken, cous cous) is almost done and was easy. Lukey surely?!? will go to bead early. Project Runway is new tonight. Teenager is in love and in a good mood.
Life is good.
I forgot to pin Tom's name tag to his shirt. (It's only the second day!)
Drove 20 minutes to Sam's Club; forgot my money. Decided to check out the thrift store with sleeping toddler, who proceeded to wake up and has not napped since.
Dropped. Spilled. Forgot. Everything seems harder than it should be today.
And yet: my boys now sit peacefully watching Ponyo. Dinner, (yellow-eyed beans, roast chicken, cous cous) is almost done and was easy. Lukey surely?!? will go to bead early. Project Runway is new tonight. Teenager is in love and in a good mood.
Life is good.
Happy Birthday, lil bro!
Since he is out to sea, and I didn't remember to send a birthday card in time, I want to take a moment to say Happy Birthday to youngest of us but who has the most letters after his name, by far. I am thankful to God for my siblings--they and their spouses are the best friends and uncles/aunts an oldest sister could ask for.
Happy Birthday, Matthew Lee! We are so proud of you!
“I bought my brother some gift-wrap for Christmas. I took it to the Gift Wrap department and told them to wrap it, but in a different print so he would know when to stop unwrapping.” --Stephen Wright
Happy Birthday, Matthew Lee! We are so proud of you!
“I bought my brother some gift-wrap for Christmas. I took it to the Gift Wrap department and told them to wrap it, but in a different print so he would know when to stop unwrapping.” --Stephen Wright
Mother Doughs Best
My mom always saves me when it comes to recipes. She has cooked professionally for 20 years, and really knows her stuff. I called her with an idea I had for chocolate fritters, and she convinced me to go a bit of a different route:
Chocolate "croissants"
Strawberry cream cheese tart
Chocolate "croissants"
Strawberry cream cheese tart
The dough recipe she gave me is the same they used for the cream cheese danish at their restaurant, back in the day. She still makes these quite often, mostly with a cream cheese filling, and sometimes adding different fruit fillings. But the standout here is the dough. It is super easy to make. Rolls beautifully. Bakes wonderfully. Many, many uses. Tastes--oh, it is so yummy. It is my new secret culinary weapon!
This recipe made 16 chocolate croissants and one 10 inch tart.
Mom's Versatile Pastry Dough:
1/2 cup sour cream
1/4 cup sugar
1/2 tsp salt
1/4 butter or margarine (usually I'm all about real butter, but margarine worked fine)
1 pkg yeast (2 1/4 tsp)
1/4 cup warm water
1 egg
2-3 cups all purpose flour
Heat sour cream, sugar, and salt in a small saucepan over low heat until sugar is dissolved and mixture begins to bubble. Add butter and stir until butter is melted. Pour into mixer bowl fitted with paddle attachment. Meanwhile, add the yeast to the warm water in a glass jar and allow to proof. When proofed, add to sour cream mixture and combine. Add egg and combine. Slowly add the flour and mix until elastic. Place in a covered bowl in the refrigerator over night. May use immediately in the morning.
This recipe made 16 chocolate croissants and one 10 inch tart.
Mom's Versatile Pastry Dough:
1/2 cup sour cream
1/4 cup sugar
1/2 tsp salt
1/4 butter or margarine (usually I'm all about real butter, but margarine worked fine)
1 pkg yeast (2 1/4 tsp)
1/4 cup warm water
1 egg
2-3 cups all purpose flour
Heat sour cream, sugar, and salt in a small saucepan over low heat until sugar is dissolved and mixture begins to bubble. Add butter and stir until butter is melted. Pour into mixer bowl fitted with paddle attachment. Meanwhile, add the yeast to the warm water in a glass jar and allow to proof. When proofed, add to sour cream mixture and combine. Add egg and combine. Slowly add the flour and mix until elastic. Place in a covered bowl in the refrigerator over night. May use immediately in the morning.
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