Why open a can, when you can have homemade soup, with fresh ingredients, in less than 20 minutes? This is a good way to use up a little bit of leftover meat, and these veggies are at their best right now. Add a slice of rustic garlic bread, toasted and buttered, and we have a favorite autumn dinner. Tonight, I added a glass of Chardonnay; Aries had a glass of home-brewed dark beer. Hot food, warm tummies.
Microwave Broccoli Cheese Soup (serves 2)
1 cup thinly sliced carrot
1 cup chopped fresh broccoli (or a 10-oz pkg frozen broccoli; or substitute fresh or frozen cauliflower)
1 teaspoon instant chicken bouillon granules (optional)
1 cup milk
½ cup shredded cheese (I like cheddar or swiss)
½ cup finely chopped cooked meat (I like chicken, ham, or turkey ham)
2 tablespoons flour
In a 1-quart glass casserole dish, stir together the carrots and broccoli with ½ cup water and chicken granules if using (instead of the little bouillon jars in the soup section of my market, I buy the bigger, cheaper jars from the Mexican food section; if you happen to have some stock in the fridge, instead of the water, even better!). Microwave, covered, 5-7 minutes or until the veggies are tender, stirring once. Stir in the milk, cheese, and meat. Mix the flour into ½ cup cold water until smooth, and stir that in also. Season with a bit of black pepper. Microwave, uncovered, 5-6 minutes, stirring every minute or so, until thickened and bubbly. It's soup!