PICK TWO

OCTOBER 30, 2009 - PICK TWO

 

Country Greetings:

 

Hello everyone!I don't know about you, but here in Troy, Missouri where I live, we have been wading in the Jordan river.  It has be rain, rain, rain, and damp and cold to boot.  Yuk!
 
Why just the other day I saw two robins just scarfing up worms like crazy.  They ate so much, they were even basking in the little sunlight we had.  Along came our neighborhood tomcat, and unfortunately with just one bite, he scooped them up.  He then turned to me and said "I just love Baskin Robins."  Ohhhhh....I know, bad,bad.
 
So, back to facts.  What do we crave for in weather like this?  Beside some warm sun, and dry land, we usually want to come home to something warm and comforting on the stove, and it usually is a big pot of soup and salad, or sandwich. 
 
Sound familiar?  That's right the old "Pick Two" menu.  Just like at the Bread Company, we want something to warm or innards. 
 
My contribution?  One of the best sandwiches I know....Italian Hamburgers Sandwiches topped with a thick slice of Provolone cheese.  And for the soup, how about Broccoli Cheese Soup found in my new cookbook, Rosalie Serving Country, right on page 54.
 
Wow, what a lunch, or supper! You guys are going to love these!  So, after making one, two, or both of these dishes, how about leaving me a comment right at the end of this blog?

 
Have fun...Rosalie
 
OCTOBER 30, 2009 - BROCCOLI  CHEESE SOUP 

 
1 bunch broccoli florets, broken into small pieces ( about 4 cups)
½ cup shredded carrots
1 ¾ cups Kitchen Basics low-sodium chicken broth
1 teaspoon chicken base or 1 chicken bouillon cube

¼ cup butter
¼ cup flour
4 cups half-and-half

10 ounces Velveeta cheese (not light), cut into small chunks
salt and pepper

1. Place broccoli, carrots, chicken broth, and chicken base in an 8-quart heavy pot. Cook together over medium heat until boiling, and then simmer 2 to 3minutes. Remove from heat.

2. In large skillet, melt butter until bubbly. Add flour all at once and begin stirring with flat slotted spatula until smooth. Slowly add the half-and-half, stirring constantly for a smooth consistency. Add the Velveeta and continue to stir until smooth and cheese is melted into the cream.

3. Add the cheese sauce to the broccoli mixture and simmer over low heat about 8 minutes, stirring often; be careful not to burn bottom. Add salt and pepper to taste. The soup will continue to thicken as it cools. Serve with sourdough bread rolls for dipping Serves 6.