Day 168: And the soup goes on

June 17, 2007


After a lovely day hanging out with friends and playing with babies, we came back to the sweltering hot house to cook Creamy Broccoli Soup with Cheddar and Chive Toast. There was more than a passing sense of déja vu as we put this recipe together for the third time. Today we used frozen chopped broccoli in place of the peas or the spinach. The fancy cheese on toasts used cheddar and chives with the bacon. All of which is pretty self explanatory from the title of the meal. Anyway, moving on, easy… quick… hot… tasty… good. The one thing that surprised me is the colour of the soup; I had imagined that it would be a richer green. Using frozen chopped broccoli means that you get a bag full of stems which are much paler than the florets. The taste is good, I used a little more hot sauce for an extra spice boost. And the cheese toasts work great with any flavour of cheese.

Tomorrow we leave behind the soup trio and move on to the ultimate summer meal; Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn.

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