Cheese Pepper Soup with Frozen Butter Biscuits

Oh but it's a chilly one here this morning!!!  I actually got the furnace going by lunch because even with the oven on and the stove on, the house still hadn't warmed up!!!  I believe it was only 8C at night!!! Brrrrr. . . . I think our summer is over.

But I have to say, I'm not all that sad.  I have had a great relaxing summer, but am getting excited for teaching again.  Got my student wall up, most of my beginning day sheets ready, and all I have to do is get the piano tuned yet.  I am also looking forward to the routine that fall brings.  Hopefully we can keep the craziness down to a minimum this year! I know. . . good luck, right???


So because of the chilly day it is here, I thought I'd share with you what I made for lunch today.

I decided to try a new recipe I've had in my recipe binder for ages but never quite got around to making it. . . . and I can't believe I waited so long!  It's a keeper!!!

Cheese Pepper Soup!  I can't remember where I got it from, but oh is it yummy!!!  I also made some Chef Michael Smith Frozen Butter Biscuits!  None of this lunch is low cal at all, but wow is it flavorful!!!

We enjoyed them immensely, and hope you do too!!!  It's a warm hug on a cold day!!!

Cheese Pepper Soup

 Ingredients

• 1/3 cup grated carrots
• 1/3 cup grated celery
• 1 cup thinly sliced green onions
• 2 cups water
• 1 medium onion, chopped
• 3/4 cup butter, cubed
• 1 cup plus 2 tablespoons all-purpose flour
• 4 cups milk
• 4 cups chicken broth
• 1 jar (15 ounces) process cheese sauce (About 2 1/2 cups)
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon prepared mustard

Directions

Combine carrots, celery and green onion in water; cook until tender.

Set aside.

Saute onion in butter until limp; stir in the flour and blend well. Do not brown.

Combine milk and broth; bring to boil.

Whisk in onion/flour mixture. Add cheese sauce, cayenne, salt and pepper if desired, and mustard.

Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately. Add  cayenne gradually to taste.

Yield: 12 servings. 

Chef Michael Smith’s Frozen Butter Biscuits

Serving: Makes 8-10 large biscuits

Ingredients

4 cups all purpose flour
2 tablespoons baking powder
 1 teaspoon salt
1 cup (2 sticks) frozen butter
1 1/2 cups milk
sprinkle or two Salt and Pepper

Instructions

Preheat your oven to 400 degrees F. Whisk the flour, baking powder and salt together until they’re evenly mixed. Grate the frozen butter into the dry ingredients. Shred it through the large holes of a box grater or potato grater directly into the flour. Toss gently with your fingers until the butter shards are spread evenly throughout the flour.

Pour the milk into the flour mixture and stir with an upside down wooden spoon to form a dough mass. The handle of the spoon is gentler on the dough. Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few spoonfuls more milk to help gather up any stray flour. This kneading will strengthen the dough a bit but not enough to toughen the biscuits. It will also help them form a crisp crust when they bake.  

Pat the dough out on a lightly floured cutting board forming a loose round shape. Cut into wedges – like a pie - or any other shape you’re in the mood for. Position on a baking sheet; sprinkle on a bit of coarse salt and coarsely ground pepper. Bake for fifteen minutes or so. You’ll know they’re done when they turn golden brown. Enjoy at once with lots of brown butter!