Here’s lunch today. The Internet is out, so I am winging it from my iPhone.
Do you use Andys’ recipe? It sure looks good.
No, it’s a variation on the one on the cornmeal box from twenty or so years ago. I had some milk that had gone sour, so used that, adding a bit of baking soda to compensate.
Added butter and blackberry jam – yum for dessert.
Good phone job! I didn’t realize you could still use sour milk.
I used to make my own buttermilk – it’s super delicious – but then got out of the habit of using it. This was a “make use of it”-type thing. We love cornbread, and it’s so easy. I should do itinerary often.
Winging it in a glorious style. Yum!
A small portion of the soup and half the cornbread still lurks in the fridge. ;->
I love that lunch of yours. The cornbread looks delicious and is that really broccoli soup? It looks like a very nice soup with lots of other ingredients. I think I smell or see some bits of bacon or are those tomatoes? and which herbs or veggies are those sprinkled on top? Where is the recipe for this soup? I really love soup. Thanks for sharing and have a lovely day!
Liz, are you familiar with the word “ort”? It means, roughly, a bit of leftover food. So almost every soup I make could be called (and that’s exactly what we do!) Ort Soup. But this one was mostly broccoli. Almost everything I make starts out with sautéed sweet onions. Since I made this soup several days ago, and I have walked through many doorways since then (this causes memory failures, doncha’ know!), I really don’t remember exactly what I put into it since I never keep much of any records, but here is my best recollection.
I started out by bringing a quart of very thick, gelled broth from having roasted a chicken, to a boil. This was what accumulated in the bottom of the Nesco roaster. By letting it remain in the refrigerator overnight, all of the chicken fat rose to the top, and was dispatched summarily to the garbage can. I added about a pint of water mixed with about a cup and a half of dry milk powder and maybe a third of a cup of flour that had been mixed into a slurry. This thickened the liquid part. Then I added some dehydrated red peppers, curry powder (a smidge – I’m not all that fond of curry, but it gives a fabulous color without overdoing the cheese), some Montreal Steak Seasoning, probably some oregano, a very modest amount of thinly-sliced (no need to shred it, really) Extra Sharp Cheddar cheese, the sautéed onions, and the broccoli, and let it GENTLY heat through. No boiling at this point, or there is a good chance the cheese will curdle.
It looked like Plain Jane Pruddingham in the bowl when I dished it up, so I whipped out the sour cream for a dollop to hold some dried dill. Sometimes I do dill one way and smoked paprika in the other direction, but I was lazy and hungry that day! An alternate would be some fresh salsa on top of the sour cream, which DH likes, but since I don’t like raw onions, you won’t find that on my soup! Still – it is colorful and flavorful for those who like such things. Highly recommended! Bacon would be good, too, but I never seem to have any around.
The magic word of the day: ORT
I hear you (ORT). I have done that several times with left over foods. Usually I add and taste and add and taste and adjust until it feels and tastes right. I did that with all my left over meatballs and soups the other day and ended with some really tasty stew. The only problem is you never remember what you added and even if you did, you’ll never remember the proportions. I hope you enjoyed the soup. That’s what really matters. Thanks for sharing your hilarious procedure. Enjoy the rest of the day!
Life is too short not to enjoy every single moment of it! ;->
I love broccoli – and broccoli soup is awesome. I have lots of recipes for broccoli soup but have never made any of them. Some day. I think when I have fresh broccoli I love it so much, there isn’t usually any left over, and if there is, it’s soooo good left over. I guess I’ll have to cook enough for dinner, leftovers AND soup. 🙂
If you steam the broccoli, it retains the beautiful green color. Separate the loose, fluffy heads from the thicker stems, even with the ones they call “crowns”, and put the stems on the bottom of the pan to get a higher concentration of heat, and the florets at the top, so they steam more gently. When the florets are soft, take them out and let the stems cook a bit longer.
If you are planning three uses, you can remove part of the amount of florets for the “leftover” meal, and then let the rest steam to complete doneness. You want the soup florets to be cooked perfectly because when you put them in the soup, it is at the last minute, and you will be only heating them – no further cooking will take place.
I happen to like the stems (up to a point), so I leave them a bit crunchy and slice them into medallions to use as a separate vegetable at another meal. I have no competition for this treat! ;->
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