two skinny jenkins


090326 – bread + cream of broccoli soup
090326, 9:16 pm
Filed under: DINNER, LUNCH | Tags: , , ,

joe really wanted broccoli and cheddar soup. I hate to disappoint, but this soup recipe is so flexible, you can add your own cheese. and it’s healthier. i admit that i got a little crazy with the ingredientes, but these things happen. here’s what i did:

  • 1T evoo
  • 1 1/2 onion, chopped
  • 3 C water + 2 chicken bouillon cubes
  • 2 medium potatoes, washed and cubed
  • 2 parsnips peeled and chopped
  • 8 cups broccoli florets
  • 1 C kale, chopped
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • ground black pepper to taste
  1. Heat evoo in medium sized stock pot, and saute onion until tender.
  2. Add potatoes, parsnips, and broth, cover and simmer for 5 minutes. Add broccoli and continue simmering for 10 more minutes.
  3. In small saucepan, over medium-heat melt 2 tablespoons butter, stir in flour and add milk. Stir continually until thick and bubbly (keep stirring or it will stick to the pan!), and add to soup.
  4. Using an immersion blender, chop up big chunks of broccoli stalk, potato chunks, and kale stems. Season with pepper (+ sharp cheddar cheese if your name is joe) and serve.
The BREAD!
please forgive me, Riz, I think this is the recipe i used, but i’m not entirely sure.  I have made this one before and it is really good.  I will keep hunting around for my other one.
  • 2 cups warm tap water, about 110 °
  • 2 1/2 teaspoons (1 envelope) active dry yeast
  • 5 1/4 to 5 1/2 cups unbleached, all-purpose flour
  • 4 teaspoons salt
  • 1/3 cup flour for dusting the loaves
  • Cornmeal or semolina for the pans
  1. in a 3-quart mixing bowl place water and sprinkle yeast on surface, allowing it to stand for two minutes before whisking. Add the smaller amount of flour and salt stiffing with a rubber spatula until it forms a ball. Knead the dough by hand for 8 to 10 minutes until the dough is smooth, adding more flour if dough is too soft.
  2. Place dough in an oiled bowl (you may need to use a scraper) and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch it down, cover it tightly and refrigerate. When you are ready to proceed, bring back to room temperature until it begins rising again.
  3. To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Gently press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
  4. Dust a baking sheet with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on the sheet and dust each loaf heavily with flour, using about 1/3 cup in all. Cover with plastic or a towel and allow to rise until doubled (an hour or so).
  5. About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
  6. Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees.
  7. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 220 degrees. Remove loaves from oven and cool on a rack.
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