There are times in the fall that the days feel perfect. The air has a crisp bite, the sky seems so blue, and the trees changing feel like a scene out of a movie. That is why I love fall. Even more perfect, homecoming was in full swing. The day was exhausting but the fantastic weather helped.
I feel so lucky to be part of a such a great music program. The work may be exhausting but at the end of the day, the satisfaction I get from music cannot be beat. Music in the fall, two loves that always put me in a good mood.
Last week was rough (see previous article.) I gave up on Friday. I got tired of homework and rushing around. I took two hours for lunch and make soup. The day called for soup- cold, dark, and dreary. I found a recipe that was not broccoli cheddar soup but I used it anyway. The end result: Broccoli Cheddar Ale soup. I used skim milk, chicken broth, and olive oil to lighten up the recipe (the original called for using bacon and bacon grease.Print
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 4 whole green onions
- 2 whole garlic cloves, minced
- 2 bunches of broccoli
- 1 teaspoon dry mustard (preferably coleman’s)
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1/4 cup flour
- 1 bottle (12-ounce) ale
- 2 cups skim milk
- 2 cups chicken broth (1 cup reserved)
- 4 cups grated cheddar
- Add the oil to a large heavy-bottomed pot set over medium-high heat.
- Add the onions and cook until the onion is translucent, add the green onion and garlic, dry mustard, a small pinch of sea salt, and a crank of fresh ground pepper.
- Saute for slightly longer until green onions get soft.
- Sprinkle in the flour and cook for another 3 minutes, stirring so it is well incorporated.
- Pour in the beer and cook until the liquid reduces by half (you will notice the beer smell evaporating) about seven minutes.
- Whisk in the milk, 1 cup of stock, and broccoli.
- Continue to cook for about 10 minutes.
- Use an blender (like an immersion blender) to blend the ingredients until you have the consistency you want (I left a few chunks of broccoli.)
- Add the grated cheddar into the puree in batches, stirring frequently until it melts (keep the soup at a simmer and don’t allow it to boil).
- When all of the cheese has melted, check for consistency – if you would like the soup a bit thinner, add the reserved stock.
I love soup weather!
Oh, and fall.