Everything Is Good
Hello, everyone !
If you read my last post, I wrote about expecting hurricane Isaac. Thank goodness it did not hit us hard, just copious amounts of rain. Unluckily, other states cannot say the same; hopefully they will get all the help they need and be back on their feet real soon.
You know, my mind is always going nonstop, usually food related. I would like to come up with an idea that no one has come up with. Sometimes, in my mind, I bake something; later look it up to see if it already exists and most of the time someone already thought about it. It's a little discouraging and sometimes I get a little down, but the following day, I get up all positive and start thinking of what is next. I know I can't reinvent the wheel, but I won't stop until my last day on earth.
Today, cream of broccoli accompanied by thyme popovers. The soup, I hope you enjoy and it might surprise you I do not use chicken broth.
The thyme popovers, I've been baking for a long time. First time I baked these, I did not want to eat them because they are amazingly beautiful. Once you taste them, your tastebuds will thank you.
Cream Of Broccoli
Ingredients: Yield: 4 Servings
5 tablespoons unsalted butter
1 medium onion, chopped
1/4 cup flour
4 cups water
1 large head fresh broccoli florets (about 2 pounds)
Salt and pepper to taste
Cut broccoli florets (including stems, peeled and cut) into 1 inch pieces. Rinse well and put aside.
First, make a roux, which will create the thickening of your soup. Simply, melt butter in heavy saucepan over medium heat, add onion and cook until translucent stirring with a whisk. Add flour and keep whisking for about a minute.
Pour water, a little at a time, whisking until well incorporated and bring to a boil. Reduce heat to simmer, whisking until thickened, about 10 minutes.
Add broccoli florets and stems; simmer until florets are tender, about 20 minutes. Transfer broccoli to a food processor, adding liquid for desired consistency.
Transfer soup through a mesh onto a bowl, pressing with wooden spoon. At this time recheck consistency, add more hot liquid if too thick. Add salt and pepper to taste; stir and serve.
Ingredients: Yield: 12 Servings
1 1/2 tablespoons unsalted butter, melted
1 1/2 cups flour, sifted
3/4 teaspoon kosher salt
1 teaspoon fresh thyme, chopped
3 extra large eggs, room temperature
1 1/2 cups whole milk, room temperature
Preheat oven to 425 degrees
Grease a 12 muffin tin with softened unsalted butter
Place tin in the oven to preheat for 2 minutes
Whisk together flour, salt, thyme, eggs, and melted butter until smooth. The batter will be thin. Fill the muffin tins less than half full and bake for exactly 30 minutes. Do not peek.
Serve hot with butter.
These are divine, I guarantee. This recipe is courtesy of Ina Garten.
Enjoy, I know you will!