So a fellow AWer, Kate Hart, started this Two For Tuesday thing wherein you post two of something related to each other. Since I don't have a teaser today, and I'm generally always thinking about food, I thought I'd post some more recipes for ya'll.
At the moment, I'm freezing. It's been so nice here for the last two weeks, and all of a sudden it's gotten cold again. I shouldn't be surprised. It is Manchester. Luckily, I find comfort from the cold on days such as these by making a big pot of soup. Therefore, I am going to pass along two soup recipes (that I did not make up myself) to you! Enjoy!
1. Onion Soup - It's not bad for you, tastes sooooooooooo good, and warms you up from the inside! I substituted one cup of white wine for one cup of the water, and it the added so much to the flavor! Also, you might try adding a teaspoon or two of dried thyme if you like it. Technically, it's good if you can sauté the onions a bit before adding the liquid, but this isn't as "light", so you might try using a little butter to soften the onions a little bit and let them soften the rest of the way with the liquids. Can you tell I like experimenting?? You can add a slice of a crusty white bread and top with cheese, broiling (this would be placing it under the grill in the UK, or so I've been told) it until the cheese is bubbly, if you want to. We prefer the bread on the side, which is convenient, because it's healthier.
2. Broccoli Cheese Soup - My best friend posted this recipe on her blog. She got it from another site, and I made it for dinner last night. It may just be my favorite broccoli cheese soup ever, and if not, it's definitely in the top three! It's more soupy than the thick kind I'm used to, and that's because it doesn't have loads of cheese. It has just enough to give it a strong cheese flavor and the creme fraiche (if you use it) adds a nice creamy tang. Again, this recipe leaves a lot of room for experimentation. For example, I blended the whole thing and had some frozen broccoli that I boiled and cut into smaller pieces that I added back for the chunky texture that I like. Also, I kept the skins on the potatoes (after washing them of course), because they just blended up with the rest and kept all the nice vitamins. I used two teaspoons of whole grain mustard and quite a bit of the creme fraiche container. It was so yummy!
If you try these recipes, let me know! Also, if you want some tips on ways to experiment with them, post a comment or send me an email. I hope you try them and love them as much as I do!