Wednesday, November 19, 2008

Baby, it's COLD outside!

BRRR shitzky! It is frigid outside! When I got up this morning the local news said it was 17 deg. That is just 2 deg. away from the all time low record set in 1951. It isn't even December yet and it's cccccooolllllddddd! I hate it! Bring back the lovely balmy sping like weather. Bring back the sunshine. Bring back the green grass and leafy trees. Please? Anyone? Please?
When it gets this cold outside all I want to do is curl up with a snuggly blanket and one of my dogs and hibernate. Since that really isn't an option, my second choice is to have some kind of fat laden-stick to your ribs-fill your belly- warm your soul kind of soup. The kind that you'd be farther ahead to rub on your behind than to eat because that's where its going to end up anyway. Although this isn't really a "recipe" so to speak, but more of a suggestion of ingredients, this is one of my favorite winter time soups.

What is your favorite soup?

Broccoli Ham and Cheese Soup
You will need:
2 boxes of chopped frozen broccoli. Nuke 'em in the microwave for about 3 minutes to thaw them out.
Some diced ham chunks, how ever much you think your soup needs
1 can of cream of chicken soup
1 can of chicken broth
Velveeta- the amount is up to you- I use the 2% kind because I think it will make me skinny (ha!)
Some butter (about a tablespoon)
Some milk (a few cups worth) Again I use 1% for the same reason listed with the Velveeta
Maybe some corn starch

Start by melting your butter in a big old pot. Throw in the ham and and cook it until it just starts to brown a little. Add the broccoli and the chicken broth and cook on a medium -ish heat until the broccoli is almost done. Add the milk. I start with about 2 cups and add more if I think I need it. Next, add in the velveeta. I use about 3 to 4 inches off the end of the big loaf. Like I said, the amount is up to you. Cook until the cheese is all melted then add in the cream of chicken soup. If you want it thicker, and I always do, make a slurry with a couple of teaspoons of cornstarch and some cold water and stir it in the soup and cook it until it thickens up. Season with salt and pepper or what ever spices you enjoy.

This is awesome with some biscuits or home made rolls and like all soup, its better the next day. It's also very versatile. If broccoli isn't your thing, leave it out and used diced potatoes and saute some chopped onions with the ham. If you're out of ham that day, use sliced kielbasa or smoked sausage. If you're a vegetarian, leave out the ham and substitute vegetable broth and cream of celery or cream of broccoli soup.

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