You know you've been looking at this scrap-booking paper too long when your food takes on the same color palette... I love this recipe because I can get all the ingredients at our local grocery store across the street. Only, I still buy imported skim milk, but not for long----with the exchange rate it's pushing $10 a gallon!!! Yikes! I know some of you can relate because I heard gas was up to nearly $4 a gallon in some parts of the States yesterday. I'm thinking we need some comfort food.
Spring Chowder, Anyone?
Ok, I sort of made this up myself--it's not as thick as a chowder, but yummy none the less.
- 1 head of broccoli
- 1 head of cauli
- a handful of chopped onion
- 1 carrot, shredded
- 1 chicken breast, cooked and shredded
- chicken broth
(I'm not so precise on measurements---it's soup.)
In a large pot, saute onion in a bit of butter until lightly browned. Add chopped broc and cauli and cover with chicken broth. Boil until veggies are tender. Then I take the end of my wooden spatula and smash and chop the veggies until they get small.
Make the Cream Soup Base:
- 1/2 c. butter
- 6 tbsp. flour
- 2 c. milk
- 2 cubes chick bouillon (optional with broth)
- pinch o' pepper
Melt the butter, add flour to make a paste. Add the milk, pepper, bouillon and heat---stir, stir, stir. Add this base to the veggies. Throw in the chicken and now comes my favorite part....fold in the shredded carrots. Done, unless you want to toss in a couple of small cheese cubes...which I do on occasion.
You can add and modify this to your liking...I think there should be some herbs in it of some sort though. Any suggestions? Mrs. Eikenberry, thoughts?
Wishing you all a cozy and relaxing weekend...