Cream of Broccoli Soup


Cream of Broccoli Soup
Cream of Broccoli Soup I love finding easy but tasty recipes. This is super yummy and earthy, with a broth base and little cream that you will devour.
Recipe type: sides
  • ¼ cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced small
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 pound broccoli, cut into florets, stems peeled and chopped
  • ¼ cup heavy cream
  • Coarse salt and ground pepper
  1. In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  2. Add flour and cook, stirring, until combined, 1 minute.
  3. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  4. Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
  5. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  6. Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.


Veggie Herb Frittata Muffins


Veggie Herb Frittata Muffins
I love to make a variety of frittatas for my husband. It has also been a great way for me to use up left over veggies in my fridge. Because I share food with my church during social hour, I decided to try out a muffin version of my favorite frittata for easy servings.
Recipe type: Brunch
  • 2 Tablespoons of canola oil
  • 1 medium potato (any variety is fine)
  • 1 large Shallot
  • 2 garlic cloves chopped
  • 3 cups chopped broccoli
  • 1 cup chopped red bell pepper
  • 4 large whole eggs
  • 3 egg whites
  • 1 cup of Gruyere
  • 2 Tablespoons of lemon juice
  • 1 Tablespoon of fresh thyme
  • 2 teaspoons of Dijon Mustard
  • Couple pinches of red pepper flakes
  • Generous pinch of Salt & pepper
  1. Preheat oven to 375. With cooking spray, spray the inside of 10 muffin tin
  2. Start with peeling and slicing the potatoes is thin rounds. Place in a small bowl of water and set aside while preparing other ingredients. This helps to remove some of the starch in the potatoes.
  3. Next chop up the shallots, garlic, broccoli, bell pepper, set aside while preparing the potatoes.
  4. Heat 1 tablespoon of oil in a large skillet over med heat. Remove potatoes from water and pat dry. Cook the slices of potatoes beside each other, not on top. Turn over when brown and a little crispy. Cook till brown on both sides. Take one to two slices of the cooked potato and lay on the bottom of muffin tin.
  5. In the same skillet, heat other 1 tablespoon of oil and add the shallots, garlic, broccoli, bell peppers and cook till veggies are soft.
  6. Meanwhile, in a large bowl beat the eggs. Add the cheese, lemon juice, thyme, red pepper flakes, mustard, salt and pepper to eggs.
  7. Stir in the veggie mixture.
  8. Divide the mixture among 10 muffin cups and bake until eggs are set, about 15 to 20 minutes.
  9. Let cool for a few minutes before removing.