Cream of Brocolli Soup ~ on a cold Florida day

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I’ve attempted posting recipes with moderate success. That’s because I don’t cook with a recipe. I’ve tried measuring a 1/2 C of such and so and typing that in the blog article next to the photo, but then as it cooks, I say to myself, “Self, that doesn’t look right,” and I throw in some more. So, how much of that ingredient did I use? I don’t know!!! Just enough to taste good. I taste as I cook, look at the colors of the ingredients, and smell the aromas to know. Do I make mistakes? YES, but all cooks make them, and you can make a mistake following a recipe to the letter. Trust me on that one.

So, It was in the low 40s last night in northeastern coastal Florida. I had to bundle Sophie the Wonder Dog up when I took her for her morning walk. Not to mention, I actually put on a pair of socks, and I never wear socks. May I digress…I was without socks yesterday at the Post Office to mail a Christmas gift. I noticed roughly half the women were in jeans, a sweat shirt and a hoodie or jeans and a heavy cable knit sweater, and over-sized clunky sandals (not the dainty, pretty kind you see all summer) with socks on. This is Florida in winter.

Sophie Winter Coat 2011

Well then, after Sophie, the cats, and I had breakfast, I realized I had a small container of half ‘n half in the refrigerator I had to use. Now, my doctor just reminded me I’d put on weight since my last visit three months ago (Thanksgiving will do that) and my blood pressure had gone up. No alarm siren, but it had gone up. So, I wanted to use the half ‘n half, but not in a super high-cal way

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Light bulb moment…cream of broccoli soup. So, I cut my broccoli florets up into soup-spoon size pieces and covered them with water in the pot and started them simmering on a medium heat? How much water? Enough to cover them. I had red onion (I always do), carrots, and two white potatoes. So, I chopped those up and threw them in. Added parsley flakes, garlic powder, a couple of bay leaves, some jarred seasoned vegetable base, and pepper. (I put some base in, tasted and put some more in…so don’t even think about asking me how much.) No salt. Remember my blood pressure had just gone up. Besides, the veggie base has salt.

I tasted it as it simmered and added more pepper and lowered the heat to low-medium. If I’m cooking only for myself, I taste with the same teaspoon. If I’m cooking for others, I go through all my teaspoons. After about twenty minutes, I tasted again and wanted to thicken it. I often have some Campbell’s turkey gravy on hand and did this time. I added some by eye, stirred and tasted, and added some more. I let it simmer again on low to have the gravy kind of amalgamate with the other flavors. Then I tasted and turned it off. When it cooled off substantially, I added the entire container of half ‘n half, stirred, and tasted. Very good, but it had to cook with the half ‘n half just a bit. Besides it had cooled too much, so I turned on the heat to low and got it to an edible temp. Then I scooped it into a bowl, sprinkled on mozzarella cheese I had on hand and some Parm/Romano… and then I sat down to eat lunch. Good, very good.

I cook by the seat of the pants, and I write by the seat of the pants.

 

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