Browned Butter and Four Cheese Broccoli Soup – Quartered Version
Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
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Serves: 4-6
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
2 T unsalted butter
1 1/2 T garlic infused olive oil (or 1/4 T garlic powder with regular olive oil)
2 heads (4 C) broccoli, roughly chopped in small pieces
1 small onion, chopped
1 medium carrot, chopped
1/2 C Korean daikon radish
1/4 T red pepper flakes
1 t salt
1/4 t pepper
1/4 T garlic powder
1 T balsamic vinegar, divided (1/2 T, 1/2 T)
1/2 t dijon mustard
1 T all purpose flour mixed with 1/4 C cold water
2 C vegetable stock (or water)
2 C milk
2 T heavy cream
1 1/2 C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated
Instructions
In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
1/2 C butter
6 T olive oil
8 heads (16 C) broccoli, roughly chopped in small pieces
1 onion, chopped
2 carrots (3 C), chopped
1 T red pepper flakes
2-3 t salt
1 t pepper
1 T garlic powder
3 T balsamic vinegar, divided (2 T, 1 T)
1 T dijon mustard
1/4 C all purpose flour mixed with 1 C cold water
8 C (1/2 gal.) water (or vegetable stock)
8 C (1/2 gal.) milk
1/3 C heavy cream
6 C cheese (4 1/2 C cheddar, 3/4 C smoked gouda, 1/2 C parmesan, 1/4 C caramelized onion cheddar), grated or in tiny pieces
Instructions
In a large soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
Add 2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20 minutes.
Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1 T balsamic vinegar. Taste and adjust seasoning as needed.
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
2-3 medium beets (I halved them for roasting)
4 T olive oil
1 t lemon juice (I used orange juice)
1 T balsamic vinegar
1/2 T honey
1 T dijon mustard
1/2 t dried thyme
1/2 t garlic (I used 1/8 t garlic powder)
1/4 t salt (my addition)
bit of pepper (also me)
1 C almonds, coarsely chopped
1 T butter
2 T honey
4-8 C greens (I used beet greens and spinach)
1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
When cool enough to handle, peel and julienne (cut to look like matchsticks).
Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
Top greens with beet mixture, cheese, and almonds.
I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.
You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.
Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.
We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!
I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!
Happy the holidays! Enjoy a laugh, on us.
Happy Eating!
Parmesan and Garlic Roasted Yams
Recipe Type: Side, Roasting, Oven, Squash, Winter
Author: Rachel Oberg – De Ma Cuisine
Yams are roasted. Parmesan cheese is grated. Almonds are chopped. They are all combined to make a delicious fall dish.
Ingredients
9 yams, cut into large chunks
1 acorn squash, halved and seeded
1/2 to 1 t salt
1/2 t pepper
pinch nutmeg
pinch cayenne or red pepper flakes
1-2 T olive oil
1/4 C garlic infused olive oil (I used Bari’s)
1 C parmesan cheese, grated (1/4 C reserved)
1 T balsamic vinegar
1 t lemon juice
1/4 C apple cider
1/2 C roasted almonds, chopped
Instructions
Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
Serve topped with almonds.
Notes
This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.
