Well, our game today (trip to Swamp River Ridge and back with a load) was called because of icy roads and high wind. We were all suited up, packed and 'bout ready to go out the door when Chicken Mama called from the road (she had left 20 minutes before us) saying conditions were not good and she didn't want us to chance it today.
Papa Pea and I stood in the kitchen looking at each other and I said, "We really should do something outside since we're both dressed for it."
He decided to go work on our hiking/snowmobiling/snowshoeing loop on the back of our property. It suffered a lot of blow down damage over the summer (always does) and we never got around to cleaning it up this past fall. So off he went and I went back to the wood shed and spent an hour or so chopping kindling in an effort to (start to) fill the kindling bin which I never got around to doing this past fall. (We must have both really sloughed off this fall, eh?)
Then I came in and made a batch of Coco-Mint Cookies (Christmas-type thingies) that I haven't made in years. By then hubby was back and walked out to get the mail since we probably aren't going out or needing to start a vehicle today.
I had made a big batch of potato soup day before yesterday and we had a lot left over. I've gotten into the habit of adding veggies to the potato soup the second (or third) time around which I did for lunch today. I added (frozen from the garden) broccoli and peas. Frozen turkey meat from Thanksgiving and corn went into the pot, too. Tasted pretty darn good!
But that isn't the soup I wanted to blog about today. In answer to the request for the Cheddar-Cauliflower Soup recipe from my Unknown Nephew (I still don't know which nephew. In California? Or Illinois? Or Florida? Come on, fess up, Fella!), here it is. (Dang, I know I wrote this recipe in a blog post before, but I sure can't find it in the archives.)
1 head cauliflower
1 medium onion, chopped (about 3/4-1 cup)
1 teaspoon dried parsley (fresh, if you have it, of course is better!)
2 cups chicken broth (about one can if you don't have homemade)
2 tablespoons butter
1 tablespoon flour
3/4 teaspoon salt
Pinch each of nutmeg and white pepper
2 cups 1/2 & 1/2 (I've used whole milk and/or half cream and half milk)
1 cup shredded cheddar cheese
Wash cauliflower and cut into bite-sized chunks. In large saucepan, combine cauliflower, onion, parsley and chicken broth. Cover and bring to a boil, reduce heat and simmer til cauliflower is tender.
In a smaller saucepan, melt butter. Stir in flour, salt, nutmeg and pepper. Cook stirring until bubbly. Remove from heat and gradually blend in 1/2 & 1/2. Return to heat and cook, stirring frequently, until very hot (but don't boil).
Stir in the shredded cheese until melted.
Add cheese sauce to cauliflower mixture. Makes about 6 cups.
The above picture isn't a fair depiction of the soup because it's the batch I was going to take out for our work day today, so it's cold and has been patiently waiting in the refrigerator right now.
The flavor of this soup improves the second day and it also thickens a little overnight so you may want to add a little water or milk when reheating it.
I use the same recipe substituting broccoli for the cauliflower. Good stuff!
Okay, back I go out to my kindling project. I love splitting kindling. It's kinda mindless work, but provides good thinking time. (For me, it's mostly thinking about not whacking my fingers with the hatchet!)