It's been a kind of blah week for me. I don't have a full-blown cold, but I am definitely not normal (no comments from the peanut gallery) and don't have a lot of energy. I made the mistake of visiting the person who I think I picked up my virus from in the first place (an elderly friend who we help out when we can), and that second exposure resulted in my having a slightly sore throat to go with the rest of my complaints. So...I started thinking about soups (no, nothing wrong with the appetite yet, lol). I have a very basic approach to cooking...if it interferes with my reading too long...it's too long a recipe, lol. Last year, I looked for a recipe for soup to use up some of the stray ham pieces we ended up with after a family meal...and I have used the basics of that to make my creamy soups ever since.
3 1/4 cups of water plus whatever is being used (in this case, I used about 1 1/2 cups of fresh broccoli florets), bring to a boil and let simmer until tender (about 15 minutes), then add two tablespoons of chicken bouillon (or a little less if you are not a fan of salt or you can probably use vegetable bouillon if you prefer). Allow to simmer while working on the cream portion.
Have 2 cups of milk poured and ready.
In a different pot, melt 5 tablespoons of butter over low heat. Turn heat up slightly, stir in 5 tablespoons of flour (I use a whisk), stir constantly because you don't want lumps. Allow to cook about 2 minutes, constantly stirring, then gradually add milk...DON'T stop stirring, allow to cook over medium heat (STILL stirring), until thick (for me, it usually takes about 15 minutes or so). I have altered the time that I have stopped...if you want REALLY creamy soup, this mixture has to be fairly stiff. Add this mixture to the original pot, still stirring (do you sense a theme?)...and once it is well-mixed...serve.
Ok, I am a no-frills person...so, you could have put celery and onion in the original pot, or potatoes, or all manner of things. But, I just served my broccoli with some shredded cheddar cheese and bacon crumbles...and enjoyed. And, today, I started the entire process over again with sliced mushrooms. It's quick and tasty...and I adjust the amount of bouillon the next time if I think it came out too salty (particularly if you are adding ham or bacon or something of that nature).
Those of you who attend the Night Owl Reviews weekly chat or the ones on Writerspace probably have 'met' the author and veteran, Jerry Race. Unfortunately, he had a heart attack on Thanksgiving and needs to move into new housing, so there is a fundraising campaign for him. If you can, please help spread the word!