-1 Tablespoon oil (I used EVVO)
-1 onion, diced
-4 cups roughly chopped broccoli florets (I used frozen)
-2 teaspoons salt (optional)
-1 teaspoon pepper
-1 1/2 cups low sodium vegetable broth
-4 cups soy, rice or almond milk
-1/4 cup arrowroot (or 5 Tbs cornstarch) dissolved in 1/4 cup cold water
-6 ounces of cheese (I used a Mexican cheese mix)
-Heat the oil in a 4-to 6-quart stockpot over medium heat
-Add the onion and cook, stirring occasionally, for about 2 minutes
-Add the broccoli, salt and pepper and cook, stirring, until onion is translucent, ~4 minutes
-Stir in the vegetable broth, increase to a boil, then reduce back to a simmer for about 10 minutes or until broccoli is tender
-Remove from heat and add 1 cup of soy/rice/almond milk
-Transfer to a blender or food processor. Puree until smooth
-Transfer back to pot, return to medium high heat and stir in remaining milk
-When soup begins to simmer, add the arrowroot/cornstarch mixture and cheese, stir until cheese melts
And let's face it, broccoli soup isn't exactly pretty and I'm not a photographer, but here is the final product!
I added more pepper, a pinch of cayenne pepper and some garlic powder and I think it gave it the little 'kick' it needed!
For the Ted Bread: What is Ted Bread you ask? Well, it is the bread that The Grit uses for toast, their 'Smelt' sandwich, etc. Ted is one of the owners/authors of the cookbook, hence the name.
-1 1/2 cups very warm (max 105F) water
-1 Tablespoon fast-rising dry yeast
-1 Tablespoon plus 1 teaspoon sugar/splenda
-1 1/2 teaspoons salt
-1/4 cup soybean oil
-2 3/4 cups all purpose flour
-1 1/2 cups whole wheat flour (I used 4 1/4 cups Lily White Bread Flour)
-1) I am using my breadmaker because I LOVE it! Best.purchase.ever.
-2) Here are the regular directions:
-In mixing bowl, combine water, yeast, sugar and salt.
-Stir and allow to sit 5-10 minutes
-Blend in oil, then flours
-Stir together well and kneed for at least 3 minutes in bread mixer or by hand on floured surface
-Place in bowl covered loosely with plastic wrap and allow to rise in warm place until nearly doubled in size, ~40 minutes
-Preaheat oven to 375F.
-Grease an 8-1/2 X 4-1/2 inch (6 cup) loaf pan
-Punch down dough and form into a rounded loaf shape, gently tuck dough towards center of bottom, slightly stretching top to a smooth tightness
-Place in prepared pan and allow to rise 5 minutes in warm place
-Bake on middle oven rack for ~35 minutes until nicely browned and hollow sounding when tapped on bottom
-Cool for 10 minutes in pan; then remove bread to a wire rack to cool completely
I hope you enjoy these two recipes! Let me know if you have any questions!