Cheddar Broccoli Soup ~ Revisited

01/01/10

How is this possible? I'm still getting used to the fact that we turned the century mark and are now in the two thousands. I always feel like the previous year flew by, but now I'm feeling that same thing about the past decade. I know, this is a sign of getting old. But, as we all say, "Where does the time go?"

Happiest New Year Wishes to all and a heartfelt thank you for stopping by to visit. I appreciate your comments so very much and hope you will come back again often during the coming year.

I made several pots of soup over the holidays because the weather has been so cold and wet and a steaming bowl of soup is so comforting. One of my favorites is Cheddar Broccoli, a quick, easy to put together cream soup that is just plain fantastic. I posted this recipe a year ago, and you can find it here. I hope you will give it a try. It gets rave reviews every time I serve it. I always use Tillamook cheddar, either medium or sharp. Ummmm, good.

Homemade biscuits sounded like the perfect thing to serve with the soup and a salad, and the recipe I always go to when I want the very best buttermilk biscuits you could image is one I found at Thibeault's Table. Ann is an amazing cook and her breads and pizzas are the best. In fact, all of her recipes are wonderful and, if you haven't already met her, I encourage you to go for a visit.

Country Biscuits...from Thibeault's Table

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening, lard, Crisco or butter (I use butter)
• 1 cup buttermilk or cream. If using buttermilk add 1/2 teaspoon baking soda

Optional: A little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream into the flour mixture. Mix quickly with a fork until dough comes together. Using hands, gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with a biscuit cutter and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450 degrees.

Ann's Options:

If making cheese biscuits add mustard and cayenne to the dry ingredients and add cheese after the shortening has been cut into the flour.

You can use any favorite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes she adds dry mustard and cayenne pepper. Or bacon or ham.

I hope you will visit Designs by Gollum this week for a festive New Year's Foodie Friday.