Broccoli Soup

 1/2 cup butter

1 whole onion, diced

1/3 cup flour

4 cups whole milk

2 cups half-and-half

1 pinch nutmeg

4 heads broccoli cut into florets

Dash of salt, plus more as needed

Freshly ground black pepper, to taste

3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)

2 cups chicken broth, if needed for thinning

Directions

1

In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then SPRINKLE the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half (I used one cup whole milk and one cup  heavy whipping cream. Add the nutmeg, then add the broccoli, a dash of salt (easy on the salt...plenty in cheese and chicken broth.), and plenty of black pepper.

2

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. 

3

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. Enjoy

Churro Snack Mix

 

INGREDIENTS

  

• 5 cups Honeycomb cereal
• 2/3 cup brown sugar
• 1/2 cup butter 1 stick
• 1/3 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 1/2 teaspoons cinnamon

INSTRUCTIONS

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Pour the cereal into a large bowl and set aside.
• In a medium saucepan, combine brown sugar, butter, and corn syrup. Bring the mixture to a boil, stirring constantly, then continue to cook for an additional minute.
• Remove the pan from heat and stir in the vanilla and baking soda. Be prepared for some bubbling as it foams up.
• Pour the caramel mixture over the cereal, stirring to coat everything evenly.
• In a small bowl, mix the granulated sugar and cinnamon. Sprinkle this mixture over the cereal, tossing until everything is coated.
• Spread the coated cereal onto your prepared baking sheet and bake for 8 minutes, stirring halfway through for even crisping.
• Let the snack mix cool completely before breaking it into clusters. Store any leftovers in an airtight container.