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.
- 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)
- Peel and chop potatoes. Cut off broccoli florets, saving the stalks to use in stir fry another night.
- Chop onion and sauté in large pot until translucent.
- Add potatoes, broccoli and stock to pot.
- Bring to boil and simmer for 15-20 minutes, or until potatoes are tender.
- 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).
- Add milk and cheese to soup in pan. Cook over low heat until cheese is melted and smooth and soup is hot.
- Serve with crusty bread, or the scones below.
Sage and Stinky Cheese Scones (or maybe they are biscuits?)
adapted from Cooking Light (I need help with baking measurements!)
- 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)
- Preheat oven to 400°.
- Combine flour, cornmeal, baking powder, salt and pepper in large bowl.
- Chop 8 sage leaves and thyme. Make sure to reserve 12 whole sage leaves!
- Add cheese and herbs, stir.
- Add milk, stir until just combined.
- Drop dough in 2 inch lumps on greased cookie sheet, leaving space in between.
- Press one whole sage into the top of each scone.
- Bake for 20 minutes. Serve warm with butter and soup. (We managed to find some REAL butter at Flint Hill Farm!)