Broccoli-Cheddar Soup
Lately, it's summer temps one day and snowing the next. With the unpredictable weather, we've been keeping our weekly menus light and versatile.
This soup, adapted from a Williams Sonoma recipe, was a hit in our household recently. Bonus points when accompanied by a slice of crusty bread from your favorite local bakery.
2 Tbs. olive oil
1/2 yellow onion, diced into 1/2 inch piece
1 garlic clove, finely chopped
Kosher salt, to taste
1 lb. broccoli, cut into 1-inch florets
3 cups chicken or vegetable stock
Freshly ground black pepper, to taste
1/2 cup spinach leaves
6 oz. white cheddar cheese, grated
2 Tbs. finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
2 pinches of cayenne pepper, more to taste
In a large pot, warm the olive oil. Add the onion, garlic and a few pinches of salt. Cook, until the onion is aromatic and tender, 8 to 10 minutes.
Increase the heat to high. Add the broccoli, stock, a few pinches of salt and black pepper and bring to a simmer. Continue to cook, stirring occasionally, until the broccoli is tender, about 10 minutes. Remove about 1 cup broccoli from the pot and let cool.
Add the spinach, cheddar, the 2 Tbs. Parmigiano-Reggiano and the cayenne to the pot. Using an immersion blender, blend on the highest setting until the soup is pureed.
This soup, adapted from a Williams Sonoma recipe, was a hit in our household recently. Bonus points when accompanied by a slice of crusty bread from your favorite local bakery.
2 Tbs. olive oil
1/2 yellow onion, diced into 1/2 inch piece
1 garlic clove, finely chopped
Kosher salt, to taste
1 lb. broccoli, cut into 1-inch florets
3 cups chicken or vegetable stock
Freshly ground black pepper, to taste
1/2 cup spinach leaves
6 oz. white cheddar cheese, grated
2 Tbs. finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
2 pinches of cayenne pepper, more to taste
In a large pot, warm the olive oil. Add the onion, garlic and a few pinches of salt. Cook, until the onion is aromatic and tender, 8 to 10 minutes.
Increase the heat to high. Add the broccoli, stock, a few pinches of salt and black pepper and bring to a simmer. Continue to cook, stirring occasionally, until the broccoli is tender, about 10 minutes. Remove about 1 cup broccoli from the pot and let cool.
Add the spinach, cheddar, the 2 Tbs. Parmigiano-Reggiano and the cayenne to the pot. Using an immersion blender, blend on the highest setting until the soup is pureed.
Cut the reserved broccoli into 1/2-inch pieces. Pour the soup into warmed bowls and garnish with Parmigiano-Reggiano and the broccoli pieces. Serve immediately. Serves 4.
TOMS Ballet Flats
I have a love/hate relationship with TOMS (love the wedges, hate the elfin-looking original flats). Today my love quotient has been upped with the introduction of their Ballet Flats. These come in a variety of textiles and colors and are definitely worth checking out, especially with TOMS commitment to giving.
Love Beets
Or, really, for me they should be called Lazy Beets since they contain all the deliciousness of fresh-roasted beets without the hassle of peeling and cooking them. The tasty flavors are a bonus!
Your local WFM should carry Love Beets by the pre-cut fruit. Perfect to throw on salads, sandwiches, or toss with crumbled goat cheese! Yum!
PW's Hot Chocolate
I'm battling a serious post-holidays cold here, and nothing sounds better to me right now than the Pioneer Woman's Hot Chocolate.
If only I had all the ingredients here at home.....
If only I had all the ingredients here at home.....
Things We Love: December
Oy, the holidays never cease to amaze me with the chaos they bring on.
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| Kiehl's Ultra Facial Cream. Combating winter dryness everywhere. Plus, the fun samples you get when ordering online are a bonus! |
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| Holiday Cards. The mailbox is such a fun place, lately. Although, I have sent out 141 cards and received only 21? Come on, people! Thank you, USPS for finally issuing a holiday stamp that is both modern and secular (good-bye Holiday Knits!). |
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| Pan Am. Loving this "new" show. Almost as good as American Dreams (RIP). |
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| Gearhart's Chocolates. An assorted box arrived this week - a gift from a client (way to go supporting local C'ville businesses!), I have had to limit myself to one piece per night. Personal favs include: Earl Grey and Brown Butter Caramel. |
Cheers to Twilight
Breaking Dawn, Part 1 is finally here! (insert eye-roll from all you non-Twilight fans).
In celebration, work these cocktails in to your weekend repertoire:
New Moon
1 oz. vodka
1 oz. triple sec
1 oz. creme de violette
Stir contents in a shaker and serve up in a martini glass. Garnish with a piece of citrus cut out with a star-shaped cookie cutter.
The Edward
1 ½ oz. Plymouth gin
½ oz. Licor 43
½ oz. Plymouth sloe gin
½ oz. lemon juice
Served on the rocks with a lemon twist
In celebration, work these cocktails in to your weekend repertoire:
New Moon
1 oz. vodka
1 oz. triple sec
1 oz. creme de violette
Stir contents in a shaker and serve up in a martini glass. Garnish with a piece of citrus cut out with a star-shaped cookie cutter.
The Edward
1 ½ oz. Plymouth gin
½ oz. Licor 43
½ oz. Plymouth sloe gin
½ oz. lemon juice
Served on the rocks with a lemon twist
Design*Sponge in Richmond
For those of you in the Richmond area, Grace Bonney will be leading seminars and giving a talk during lunch on Wednesday. The event is sponsored by Richmond Home. Click here to learn more and buy tickets.
Skinny Soup
My go-to meal for cooler weather is soup. This lightened up version of an old-school classic hit our menu plans last week. At 300 calories per serving, it was a hit!
Light French Onion Soup
2 pounds yellow onions, thinly sliced
2 tbsp unsalted butter (I have also used OO)
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/4 cup Cognac/brandy
1/4 cup white wine
9 cups light beef stock
kosher salt and freshly ground pepper, to taste
sliced, toasted, crusty bread (Italian, etc)
sliced RF swiss or gruyere cheese(if you can find it)
In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to your liking, reduce heat. Cover and simmer gently for about 25 minutes. Remove bay leaf and ladle 1.5 cups soup into oven-safe bowls or cups. Place bowls on a baking sheet. Place sliced toasted bread on top of soup and top bread with cheese. Broil 2 to 3 minutes, until cheese is golden.
Light French Onion Soup
2 pounds yellow onions, thinly sliced
2 tbsp unsalted butter (I have also used OO)
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/4 cup Cognac/brandy
1/4 cup white wine
9 cups light beef stock
kosher salt and freshly ground pepper, to taste
sliced, toasted, crusty bread (Italian, etc)
sliced RF swiss or gruyere cheese(if you can find it)
In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to your liking, reduce heat. Cover and simmer gently for about 25 minutes. Remove bay leaf and ladle 1.5 cups soup into oven-safe bowls or cups. Place bowls on a baking sheet. Place sliced toasted bread on top of soup and top bread with cheese. Broil 2 to 3 minutes, until cheese is golden.
Fall Cheese Board
It's been perfect weather lately to stay inside, light a fire, pour some vino, and enjoy something like this.....
Crock Pot Habits
After a good ten years of being advised to utilize a crock pot, I have finally paid heed. Last night we had sausage and pepper pasta and tortilla soup is on the menu tonight. I am obsessed with this thing. So my question is...do you leave your crock pot unattended? All day? Usually I'm home but I left it for a while today without really worrying about it. However, some people do (and, admittedly, that is one of the reasons I never used it in the past). They say it uses as much electricity as a lightbulb, but I don't put a gallon of liquid in my lamps...
October Birchbox
We're back with another Birchbox review.
This month our box included: a new mascara (really great, although a little odd coming off), an organic facial scrub (great for your travel bag), a Redken shine spray, all natural lip exfoliator, and some fun mints. I am loving the fact that a lot of the items we've received are great for travel -- things we would buy anyway for our weekends away!
What did you think of your Birchbox shipment this month?
What did you think of your Birchbox shipment this month?
The Red Cups
I actually once heard of a foreign exchange student who was asked "What are you most looking forward to experiencing during your time in America?"
She replied, "Going to a party with the red cups!"
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