Today officially feels like fall. Windy rain, dark blue skies, and bright orange leaves are scattered across the black pavement. I'm wearing my favorite purple turtle neck and chunky blue beaded necklace and pink polka-dot rain boots are in the front seat of my car. All is right with the world.
Every year at this time, I begin to hear some weird internal clock whisper, "Let's eat soup for the next four months." And, I'm OK with that. I also hear my cleaning conscience whisper, "You've got 15 unfinished projects and some alarming piles of dust building up in the corners of the living room." But I'm not OK with that and choose to pay attention to the soup voice instead.
Matt made this wonderfully filling cheesy soup and it was GOOD. The only thing that would have made it better was a crackling fire, but we were out of those self starter logs and I refused to show my hillbilly heritage by chopping wood in our chain-linked suburbia-central backyard. Cause guys, I can swing an axe. And target practice with men who spit tobacco into cups and yell, "Git 'R Done!" But not in my back yard. The neighbors would freak. So, no fire.
We found this recipe in the October 2008 BH&G magazine... here's the scoop.
Broccoli-Potato Soup With Greens
3 medium red potatoes, chopped
1 14 oz can chicken broth
3 cups small broccoli florets
3 cups milk
3 Tbsp. all-purpose flour
2 cups smoked Gouda cheese, shredded (8oz)
2 cups winter greens (romaine)
(Matt added carrots too)
1. In a large saucepan combine potatoes and broth. Bring to boil, reduce heat. Simmer, cover, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.
2. In medium bowl toss flour and cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Serve, top with greens.