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Topic: Broccoli and cheese soup with quick buttermilk bread  (Read 1249 times)
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« on: September 29, 2013 04:14:53 PM »

Seriously, this is the easiest soup/ bread combo you'll ever make. It rivals Panera bread.

To start for the soup:
1 bag frozen broccoli, cooked and drained
In separate large pot melt 1/2 stick of butter and a half cup
Of chopped onion (it looks like this: )
Til onions get a little brown. Next add 4 heaping tablespoons of all purpose flour to create a roux. Whisk flour and butter mixture til smooth and cook til flour gets pale brown. Next add a quart of half and half and a quart of milk and cook on
Medium heat til just starting to thicken. Add half a pound of cubed velveeta cheese and 6 slices of American cheese. Cook til melted. Add cooked broccoli and cook til thick and creamy. Brig to a boil for just a minute then simmer it til desired thickness. I used an immersion blender to chop up the broccoli so my kids would eat it.
This is so good and keeps for days. It'll make enough for lunch every day.

Now if you really want to make your taste buds happy make a loaf of buttermilk bread yo go with it.

This bread is awesome, there's no yeast and no kneading. You make a batter and pour it into a pan, it's pretty foolproof

Makes one loaf

2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil

Heat the oven to 350F. Grease or spray with nonstick cooking spray a round glass bowl (about a two quart dish)

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean.
Turn the bread out into a wire cooling rack and let cool 15 minutes before slicing.

Now call the kids to supper and enjoy!!!!
« Last Edit: September 29, 2013 04:20:11 PM by bethntim » THIS ROCKS   Logged

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« Reply #1 on: September 30, 2013 05:13:47 AM »

This looks so yummy and satisfying, I am going to give it at try.  Thanks for sharing!

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« Reply #2 on: September 30, 2013 08:31:31 AM »

I am SO making this!

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