Wednesday, October 28, 2009

Cream of Broccoli Soup and Pumpkin Cookies

This soup is very good. It has a nice and thick consistancy, good broccoli flavor and it's easy to make. Can't beat that huh. Now the cookies, in my opinion, are absolutely delicious. They are light and fluffy yet very, very moist. Mmmmmm. If you don't like broccoli then try the cookies!

Cream of Broccoli Soup
2T butter
1 onion chopped
1 celery stalk chopped
4c chicken broth
6-8c broccoli (stalks, leaves, florets, the whole shebang)
3T butter
3T flour
2c milk
1/4c parmesan cheese
salt and pepper to taste
1-2 pieces cooked bacon crumbled (optional)

Saute onion and celery in 2T butter until translucent. Add broccoli and broth and simmer 15-20 min. Puree 1/2, 3/4, or all the soup, depending on how chunky you like it (a submersible blender works well here). Return to med-low heat.
In a small saucepan over med-high heat melt 3T butter. (If using bacon, add crumbles here, also add up to a tablespoon of bacon grease, this enriches the bacon flavor, not necessary, but good). Stir in flour for 1 min then add milk. Wisk until thick, creamy, and bubbling (careful not to burn). Add to broccoli soup with parmesan. Stir and season to taste. Top with more parm if desired.
*Variation of Best Cream of Broccoli Soup on Allrecipes


Pumpkin Cookies
2 1/2c flour
1t baking powder
1t baking soda
2t ground cinnamon
1/2t nutmeg
1/4t ground clove
1/2t salt
1/2c butter softened
1 1/2c brown sugar
1 15oz can pumpkin puree
1 egg
1t vanilla extract

Cream sugar, butter, and pumpkin. Add egg and vanilla and beat until well mixed. In another bowl mix flour, b. powder, b. soda, cinnamon, nutmeg, clove, and salt. Combine mixes in one bowl. Drop by spoonful onto a cookie sheet. You may want to tap them down a little because they won't spread very much. Bake 12 minutes in a 350 degree oven. Let cool and drizzle with honey, apple butter, or a light glaze if desired.

I made a soft glaze of 4oz cream cheese 1/4c brown sugar, 1T honey, and a splash of milk. I think adding butter to this would allow the glaze to harden more but I didn't want it to.
*Variation of Iced Pumpkin Cookies from Allrecipes






1 comment:

  1. I am SO going to try these cookies! We have tons of sweet potatoes and lots of times I will substitute those for pumpkin in recipes, so I may try it with this one.

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