Weeknight Hero

I spent most of March really wanting a hot bowl of broccoli and cheddar soup. I have no idea why it took me five weeks to realize I could make an entire pot of it in my own kitchen. But last week I did, and even shared a bowl or two with Rich and Lilli. I wasn’t going to mention it here, as I had made up my mind to share an asparagus recipe with you because it is finally, officially springtime, and hot creamy soup seemed so unseasonal.

sugar snap peas

But then I noticed a post on Facebook from an old friend of mine, saying he was going to try and recreate Quizno’s broccoli and cheddar soup. He explained that he likes to make big pots of soups and stews and freeze them for when he and his wife both worked late. “Make some popovers or some fresh corn bread and I’m a hero.” Clearly the universe was sending me a message, and that message was to share this soup recipe with everyone so that we could all be weeknight heroes.

So I made this soup a second time over the long holiday weekend, and froze it for the next time I want this soup, whether or not it’s in season.

A few things worth mentioning: I totally Sandra Lee’d this one. Rich tells me to not be so hard on myself and that Sandra Lee would have doctored a can of stuff from the pantry, but I definitely cut a bunch of corners on this one. And you know what? I’d do it again. For instance, instead of buying a head of broccoli, I chopped up a bag of broccoli florets. I used a bag of shredded cheddar cheese instead of standing at the counter and grating a block of it. And I used a box of organic vegetable stock I keep in the pantry.

The recipe is from Soup: A Kosher Collection by Pam Reiss, a cookbook I know I snatched off a pile of books to review from when I worked at a Jewish paper over a decade ago. Every recipe I’ve tried has been great, and the author not only categorizes the recipes by dairy, meat, parve, and Passover appropriate, but also says whether each recipe is good to freeze or not.

So there you have it. A great soup that comes together in less than a half an hour. Have it for dinner tonight. Or have it for lunch next month. The choice is yours.

Broccoli and Cheddar Soup from Soup: A Kosher Collection by Pam Reiss

Ingredients

1 small yellow onion, peeled and finely chopped (I used two large shallots)

2 Tbsp/25 mL olive oil

1 lb./500 g broccoli florets (stems optional) cut into small pieces

1 tsp./5 mL salt

¼ tsp. /1 mL black pepper

5 cups/1.25 L stock

1 cup/250 mL half-and-half (I used heavy cream)

5 Tbsp./75 mL all-purpose flour

½ lb./250 g grated cheddar cheese

Directions

Over medium-low heat, sweat the onion in olive oil for 5-8 minutes. Wilt the onion, but don’t brown it.

If you are using broccoli stems as well as florets, peel them with a vegetable peeler or paring knife to remove the tough, fibrous skin from the tender flesh, then chop them up.

Add the broccoli, salt, pepper and stock to the soup pot, cover and bring to a boil over high heat. Turn the heat down so that the soup simmers on low and cook approximately 10 minutes. The broccoli should be tender but not overcooked.

In a separate bowl, whisk together the half-and-half (or heavy cream) and flour. Whisk this mixture into the soup and allow to simmer another 2-3 minutes, until the soup thickens.

Stir in the cheese until it is well incorporated and serve.

MC CSA

Our summer CSA started last week. While some people complain that receiving a box of predetermined vegetables every week is too limiting, I’ve really grown to love working with ours. I’m really at my happiest with our magic box of tricks on the counter. Rich jokes that if I was a rapper, my name would be MC CSA.

So far this week, the arugula has been made into a garlicky pasta topped with golden raisins. The leaves have also made their way into a salad of roasted beets (also from the box) and stinky blue cheese. Last night, we had an outstanding miso soup featuring steamed mizuna (a Japanese lettuce) and carrots, both from the CSA. To the pot I added a few pantry goodies, dried shiitake mushrooms, some absolutely ancient seaweed, and fresh matchsticks of ginger. I filled the bottom of each bowl with a ladleful of barley (pressure cooker, ‘natch) and tied it altogether with another CSA goodie, spring onion.

Which brings me to the main event. This past weekend I made spring onion and cheddar biscuits. It was Rich’s birthday, and I promised him weeks in advance I wouldn’t plan a thing. It worked out for the best because our neighbors had a BBQ featuring hours-smoked ribs. For my husband, any birthday involving pork is a good one. Given the menu, these biscuits just seemed to make sense. (I also brought the mighty bean salad.)

I did a bit of digging around for a green onion and cheddar biscuit recipe, but couldn’t come up with something that pleased me. Or, as I lamented to Aleza, “Why is there bacon in every one of these biscuit recipes?!?” She comforted me with the knowledge that people are stupid when it comes to pig, and suggested I find a biscuit recipe, add the cheese to the dry ingredients, and then add the onion when I added the cream. Simple enough. I found the recipe in The Fannie Farmer Cookbook — about as American as you can get. It’s a James Beard recipe, which to me makes perfect sense: leave it to a Southern gourmand to have a perfect biscuit recipe.

Spring Onion and Cheddar Biscuits adapted from The Fannie Farmer Cookbook

Ingredients

2 cups flour

1 teaspoon salt

1 Tablespoon baking powder

2 teaspoons sugar

1 cup cheddar, shredded

1 – 1 ½ cups heavy cream

½ cup chopped green onion

6 Tablespoons butter, melted

Directions

Preheat oven to 425F. Use an ungreased baking sheet.

Combine the flour, salt, baking powder, sugar and cheese in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add 1 cup of the cream to the mixture, stirring constantly. Halfway through adding the cream, add the green onions. Stir constantly.

Gather the dough together; when it holds together and feels tender, it is ready to knead. But if it seems shaggy and pieces are dry and falling away, then slowly add enough additional cream to make the dough hold together. Place the dough on a lightly floured board and knead the dough for 1 minute.

Pat the dough into a square about ½ inch thick. Cut into twelve squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes or until they are lightly browned. Serve hot.