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
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!
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!
