A lifegiving table, like a lifegiving home, doesn't just happen- it is intentionally cultivated and created. Like a beautiful musical composition, its elements must be carefully arranged, thoughtfully directed, and passionately played in order for the music to fulfill its purpose.
~ Sally Clarkson ~
Happy Monday, dear friends!
I am sharing a real family favorite here today! Broccoli cheddar soup has been one of my favorite since I was a young girl. I would often order it at restaurants, but as a teenager, I learned how to make it at home and my goodness! It is so delicious...even more so that at a restaurant! This particular recipe is perfect in our book...the flavors really complement one another so well and it's not too cheesy, a problem we had with so many others. I love leaving the broccoli florets whole, in bite-sized pieces, but you could easily pop this soup into a blender and make it smooth, which may be preferable for young children at your table. I know that was true for me when I was little.
And this week's bread selection is another recipe from my teenage years...honey butter biscuits. We had been given a packaged mix for these biscuits one year at Christmas and once we baked them, we just knew we wanted to eat them again. I scoured the internet for the perfect recipe and after trying several and making a few adjustments here and there, we finally have our perfect recipe. The honey flavor is subtle and they taste especially good straight out of the oven. Although, if you wanted an extra bit of honey, you can make a super simple honey butter by mixing a few tablespoons of honey into softened butter. Trust me, that's delicious, too...on just about anything!
Bon Appétit!
Comfort Broccoli Cheddar Soup
Melt 4 Tbsp. butter in a stockpot and saute 1/2 cup chopped onion until tender. Add in 1/2 tsp. minced garlic and continue to saute for a few more minutes. Then, add in the following:
4 cups broccoli florets, chopped into bite-sized pieces
2 carrots, finely chopped
3 cups chicken broth
2 cups half and half or milk
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. pepper
Bring to a low boil, then reduce the heat to a simmer. Cook for about 15-20 minutes or until everything is tender.
Mix together 1/4 cup cornstarch and 1/4 cup chicken broth. Whisk to make a slurry and stir into the soup. Continue to stir over a simmering heat until the soup thickens.
Stir in 1-2 cups shredded cheddar cheese, depending on your preference, adding more or less cheese to suit your taste.
Serve and enjoy!
Honey Butter Biscuits
Mix the following together in a large mixing bowl:
2 cups flour
1 tsp. salt
3 tsp. baking powder
Using a pastry blender, cut in 6 Tbsp. cold, cubed butter until the mixture reaches a crumbly texture.
Add in:
2 Tbsp. honey
1 cup milk
Stir gently to combine. Drop by rounded spoonfuls onto a greased baking sheet tray. Bake at 425*F for about 12-15 minutes, or until golden brown and slightly crispy on the bottom.
Serve and enjoy!
