Thanksgiving is right around the corner and I'm trying to get ready to cook, roast and bake. I've only made a whole Thanksgiving dinner one time before so we'll see how it goes. We usually visit my husband's home in San Antonio, Texas. Adam's mom is about the best cook on earth so not only are we going to miss seeing his family...we're going to miss all of her amazing food.
We'll be here this year so I'm beginning to plan our Thanksgiving menu. Looking through our cookbook, I came across an old recipe that I used to make when we first got married. The recipe is for a Broccoli and Cheese Soup and I remembered Adam loving it on a cold day. I haven't made it since we've had kids so I wondered what they would think of it.
I don't know about you, but in our family, one child is the pickiest eater on earth, one loves anything as long as it's sweet - while the other two would eat a shoe if you let them. It's hard to make anything that all four kids absolutely love though.
Tonight, we had a winner. It's a rare thing to have everybody sit at the dinner table in complete silence while gobbling their food.
It may have been because it was new and different for them, I don't know. I'll make it again in a few weeks to see how well it goes over next time. No matter what, it always warms your heart to hear them say, "This is Good Mom!"
If you have friends or family coming in this week and need a lunch idea for the days before or after Thanksgiving, feel free to give this recipe a try! It would be perfectly paired with sandwiches or salad. Enjoy!
Broccoli and Cheese Soup
1 cup of chopped onion
2 garlic cloves, minced
3 cups of chicken broth
1 (16-ounce) package of broccoli florets
2 1/2 cups of milk
1/3 cup of all-purpose flour
salt and pepper to taste
12 ounces of cheese, cubed (I used mild cheddar and mozzarella - because "mozzarella" is fun to say.)
Heat a large pot over medium-high heat. Add two to three Tablespoons of butter with onion and garlic and sauté until tender. (about five to ten minutes) Add the broth and broccoli. Bring the broccoli mixture to a boil over medium-high heat, then reduce the heat to medium and cook for 10 more minutes.
In another bowl, combine the milk and flour, stirring with a whisk until it's well blended. Add the milk mixture to the broccoli mixture while it's still on medium heat. Cook for five more minutes while stirring constantly until it slightly thickens. Add salt and pepper to taste.
Remove from heat and add the cheese, stirring until the cheese melts.
Put one - third of the soup in a blender or food processor and process until it is smooth. Return the processed soup to the pot and stir to combine.
Serve up and dig in! Happy Thanksgiving! XOXO
We'll be here this year so I'm beginning to plan our Thanksgiving menu. Looking through our cookbook, I came across an old recipe that I used to make when we first got married. The recipe is for a Broccoli and Cheese Soup and I remembered Adam loving it on a cold day. I haven't made it since we've had kids so I wondered what they would think of it.
I don't know about you, but in our family, one child is the pickiest eater on earth, one loves anything as long as it's sweet - while the other two would eat a shoe if you let them. It's hard to make anything that all four kids absolutely love though.
Tonight, we had a winner. It's a rare thing to have everybody sit at the dinner table in complete silence while gobbling their food.
It may have been because it was new and different for them, I don't know. I'll make it again in a few weeks to see how well it goes over next time. No matter what, it always warms your heart to hear them say, "This is Good Mom!"
If you have friends or family coming in this week and need a lunch idea for the days before or after Thanksgiving, feel free to give this recipe a try! It would be perfectly paired with sandwiches or salad. Enjoy!
Broccoli and Cheese Soup
1 cup of chopped onion
2 garlic cloves, minced
3 cups of chicken broth
1 (16-ounce) package of broccoli florets
2 1/2 cups of milk
1/3 cup of all-purpose flour
salt and pepper to taste
12 ounces of cheese, cubed (I used mild cheddar and mozzarella - because "mozzarella" is fun to say.)
Heat a large pot over medium-high heat. Add two to three Tablespoons of butter with onion and garlic and sauté until tender. (about five to ten minutes) Add the broth and broccoli. Bring the broccoli mixture to a boil over medium-high heat, then reduce the heat to medium and cook for 10 more minutes.
In another bowl, combine the milk and flour, stirring with a whisk until it's well blended. Add the milk mixture to the broccoli mixture while it's still on medium heat. Cook for five more minutes while stirring constantly until it slightly thickens. Add salt and pepper to taste.
Remove from heat and add the cheese, stirring until the cheese melts.
Put one - third of the soup in a blender or food processor and process until it is smooth. Return the processed soup to the pot and stir to combine.
Serve up and dig in! Happy Thanksgiving! XOXO
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