A Hug On the Inside

I love soup. Love it. As in, I am pretty sure I would be content eating soup and good bread every day from October through March. It’s like a big hug on the inside. However, my husband is not quite as much of a soup fanatic. Sure, he likes a good bowl of soup, as long as it is served along side a huge sandwich or as a first course of a meal. He doesn’t consider it a meal unto itself, so I have to work extra hard to make a soup meal appeal to him. The main requirement is that it must be hearty and served with excellent bread. So, here is a recipe for a hearty yet healthy soup and some amazing scones to compliment it.

Broccoli Soup

Ingredients:

Ingredients

Simple Ingredients

  • 1 onion (Jett’s Natural Produce)
  • 2 T. olive oil
  • 2 small potatoes (Heritage Farms CSA)
  • 1 head broccoli (Heritage Farms CSA)
  • 2 c. low-sodium chicken or vegetable stock (mine is homemade chicken stock)
  • 1 c. whole milk, cream or half and half (Klein Farms)
  • 4 oz. soft flavored cheese (I used bacon, chive & onion, but you could use garlic herb cream cheese, etc.) (Klein Farms)

Directions:

  1. Peel and chop potatoes. Cut off broccoli florets, saving the stalks to use in stir fry another night.
  2. Chop onion and sauté in large pot until translucent.
  3. Add potatoes, broccoli and stock to pot.
  4. Bring to boil and simmer for 15-20 minutes, or until potatoes are tender.
  5. Remove from heat and puree soup either by transferring it to a blender in batches or by using an immersion blender (which is one of the greatest kitchen gadgets for a soup lover).
  6. Add milk and cheese to soup in pan. Cook over low heat until cheese is melted and smooth and soup is hot.
  7. Serve with crusty bread, or the scones below.

    Creamy Broccoli Soup

    Creamy Broccoli Soup

Sage and Stinky Cheese Scones (or maybe they are biscuits?)
adapted from Cooking Light (I need help with baking measurements!)

Ingredients:

Ingredients

Ingredients

  • 1 c. all purpose flour
  • 1 c. coarse ground cornmeal
  • 2 tsp. baking powder
  • salt & pepper to taste
  • 1/2 c. stinky cheese, crumbled or grated (I used Keepsake Ferale from Keepsake Farms)
  • few sprigs thyme (my garden)
  • about 20 sage leaves, 12 set aside to keep whole (my garden)
  • 1 c. milk (Klein Farms)

Directions:

  1. Preheat oven to 400°.
  2. Combine flour, cornmeal, baking powder, salt and pepper in large bowl.
  3. Chop 8 sage leaves and thyme. Make sure to reserve 12 whole sage leaves!
  4. Add cheese and herbs, stir.
  5. Add milk, stir until just combined.
  6. Drop dough in 2 inch lumps on greased cookie sheet, leaving space in between.
  7. Press one whole sage into the top of each scone.
  8. Bake for 20 minutes. Serve warm with butter and soup. (We managed to find some REAL butter at Flint Hill Farm!)

    Sage Cornmeal Scones

    Sage Cornmeal Scones

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