Nothing fancy about the salad:
But the soup utilized one of my favorite tools, the:
I don't even know what it's called. In fact, I don't even own it, which is why soup was on the menu tonight. It makes blending a pot of chunky veggies a breeze, rather than trying to use a blender or food chopper which always results in a disaster. See:
Recipe was pretty much concocted as I made it in the Ikea Favorit pot. (actually, I'm not sure this is the IKEA Favorit on second thought!). Anyway,
Cube two baking potatoes, slice up a couple carrots and boil with assorted spices (I used garlic, cumin, salt and pepper) until mushy. Drain water. Return pot to heat, add olive oil and saute half a large sweet yellow onion. Add 2-4-8 cloves of chopped fresh garlic. When golden, add 48 oz. of low sodium vegetable or chicken stock. Bring to a boil and add 4-6 c. chopped broccoli. Boil until broccoli is tender and add potato/carrot back in and continue to boil until liquid is reduced. Add assorted spices (this time it was garlic salt, thyme, pepper, basil, cumin, parsley and a very little kosher salt). Blend with the nifty kitchen gadget until creamy. Add a small pour of silk (1/3 c. maybe?), 1 c. grated jack and 1 c. grated sharp cheddar. Boil while stirring until thick and melty creamy broccoli goodness results.
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