Soupy Saturday

We are all sick again. I still have this cough way down deep in my chest and while it is getting better, it just won't go away. Sadly, my son and my husband have both caught my cold over the past 48 hours. My poor baby was up coughing a lot last night and now has a runny nose again. My husband decided he was going to work some overtime this week and now he's got an eleven hour work day (on the phone), a cough, and a slowly vanishing voice. What to do?

I decided that it was time to make another big pot of chicken noodle soup. I really have no recipe, just a general knowledge of how to put it all together to make a nice big put of soup.

I started out with a whole chicken t that I bought this morning for $3.89. I put the chicken into a giant pot of water. I added a bag of baby carrots (which I cut up into smaller pieces), 4 stalks of celery, and 4 very small onions. I added a little bit of parsley, 3 whole garlic cloves (because a little bird keeps telling me how much they help when you are sick), a dash of salt and pepper, and a dash of celery salt.

I let all of that cook for about 45 minutes. Then, I added a bag of egg noodles and let that all cook for another 10 minutes.

Yesterday, I went to the Breadworks on the North Side. I picked up 6 Baby Tuscan's, because they were 3 for $1. I thought they would make great bread bowls. I cut out a hole at the top of my bread and stuck my soup inside.

This was a nice treat for me and for my throat!

Awesome Cauliflower Cheese Soup!

If you need a new soup recipe, I have one for you!

Surbrina, one of my playgroup moms, made this for her daughter's birthday. It was amazing! I had to have it! I finally decided to make it today. This comes from RecipeSource.co



Here it is....


Title: CAULIFLOWER CHEESE SOUP
Categories: Soups
Yield: 3 servings

1 md Cauliflower
2 c Chicken stock
1/4 c Butter or margarine
1/4 c Chopped onion
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper
2 c Milk
1 c Grated medium Cheddar cheese
Buttered bread crumbs for
Garnish
Parsley

Cook cauliflower in chicken stock until tender. Do not
drain. Cool a bit. Run through blender to desired
texture. Set aside.

Melt butter in saucepan. Add onion and saute until
limp. Do not brown.

Mix in flour, salt and pepper. Add milk. Heat and stir
until it boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and
melt cheese. Garnish with buttered bread crumbs.
Makes 5 cups.

From: “Company’s Coming Soups & Sandwiches” by Jean
Pare. Copyright 1987. Published and Distributed by
Company’s Coming, Box 8037, Sta F, Edmonton, Alberta,
Canada T6H 4N9.

Submitted by Joe Sibley.

Here are a couple things that I did.
1. I guess my choice of cauliflower was too big, because I cut it all up and there was going to be a lot not covered by chicken stock. I ended up doubling the entire recipe so that it would hopefully make up for the extra cauliflower. It worked!
2. I did not have actual chicken stock, so I made it with some water and chicken flavored cubes. It was a one cube to one cup ratio.
3. I didn't have the specific cheddar listed and ended up substituting with the cheddar-jack blend that I did have on hand.
4. I didn't mess with any bread crumb garnishes, but I did put a little crescent roll on the side to eat with this soup.


All in all...AWESOME!!!