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What’s for dinner when you have a load of broccoli in the fridge? Broccoli Cheese Soup of course!


  • 3 large broccoli crowns, rinsed and roughly chopped including stems
  • 3 stalks celery
  • 1 medium onion
  • 12 cups chicken broth
  • 2 T butter and 1/4 c. butter
  • 1/4 cup all purpose flour
  • 2 c. milk
  1. Chop onion and celery in a food processor, place into stock pot with 2 T. butter, saute over medium heat until softened.
  2. Add chopped broccoli and chicken broth
  3. Simmer until broccoli is tender.
  4. In a separate pot, melt remaining butter and add flour, making a roux. Then add milk and stir over low heat until the mixture thickens.
  5. Remove 1/2 of broccoli mixture, without broth to a bowl.
  6. Add milk mixture to stockpot.
  7. Use blender or stick blender to puree soup in stockpot.
  8. Add reserved broccoli back into stockpot.
  9. Salt and pepper to taste.
  10. Garnish with shredded cheddar cheese.

I thought that it might be fun to try to incorporate a “my own…” section in on, of all days….Monday! Each week I’ll make a concerted effort to “make” something of my own that Monday. Schedules around here have been crazy busy lately, so not as much time to “make my own” as I’d like.

So, for the first My Own Monday:

Homemade Bread

Potato Leek Soup

Not so bad for a cold, cold winter’s evening? Filled our bellies and now I hear rumors that we’re having chocolate chip cookies for dessert….


This was dinner last night – Chicken Tortilla Soup.


  • 3 chicken breasts – cut up into bite size pieces
  • 12 cups chicken stock or broth
  • 4 cups instant mashed potatoes (thickener)
  • 1/4 cup shredded cheese (cheddar, jack or colby)
  • 1 cup chopped onion
  • 1 cup chopped green bell peppers or 1 can green chiles
  • 1 14 oz can kernel corn
  • 2 t. cumin
  • 1 t. cajun seasoning
  • salt and pepper to taste
  • cilantro chopped for topping
  • lime wedges for topping
  • 2 cups crushed corn tortilla chips for topping


  1. Cut up chicken breasts add to stock pot with broth.
  2. Add remaining ingredients except for cilantro, lime and tortilla chips.
  3. Bring to a boil and simmer until chicken is cooked through about 1/2 hour. Add additional mashed potatoes or sour cream to the desired thickness.
  4. Add cilantro, lime wedge and tortilla chips to individual bowls to top soup.

Tonight I made what is probably Tom and the boys’ favorite meal — Prime Rib Soup. Go figure, other people drool over the rib roast (yes, that would be me drooling) and my family drools over the leftovers. Yesterday I dug a small rib roast that I bought when it was on sale from the freezer and cooked it. Yes, it was delicious, but they were conservative with their eating since they knew whatever was leftover would be the ingredients for the soup. Eat less meat, have more soup – there’s the logic. Yes, we had a nice roast dinner last night but tonight…well tonight was the meal they were all waiting for.

It’s one of the throw-together recipes that I make. It originated from one Christmas when we had a rib roast leftover and no one is big on leftover meat in its roast form. So, I basically take the meat and bones that are leftover and sear them and then add beef broth and let them simmer slowly all day, along with some onions. Then I remove the bones, chop the meat, season it and add rice. Wah..laa – soup or more stew-ish actually.

Add the homemade dinner rolls and ta-da….. dinner!

That’s what I got by mistake at dinner. On Tuesday, our anniversary dinner turned into a bit of a dinner party since a college friend showed up and we then had our neighbors join us as well. We went to Sam’s Steakhouse in Ludlow, VT. I ordered a petite filet mignon and was looking so forward to it. When everyone else was served, the waiter politely advised me that he had erred on my order and he had put in an order for prime rib instead. I could wait for mine to be cooked or take the prime rib and he would adjust the bill accordingly. I thought that I had agreed to wait, but evidently I agreed to take the prime rib instead since it magically appeared a few minutes later with the waiter. It was the largest chunk of meat I have ever seen on a plate intended for one person. Seriously, I could feed my entire family of five on it (and as you will see, so I did). It was about 6 inches across and seriously like 3 inches thick. I sliced off a few pieces but honestly, it just was too overwhelming for me. It was doggy-bagged (and wouldn’t the dog so love to have this 1/2 cow for dinner?) and brought home. I used it to make prime rib soup since that is what we do with our leftover rib roast from Christmas dinner. This hunk of meat was almost as much as what I did the soup with after Christmas so I thought, why not?

It’s a simple recipe, borne of my hatred of wasting food and my family’s hatred of leftover beef in its roast state.

Prime Rib Soup

1. Brown meat in dutch oven. I used my hunk of meat and one sirloin steak (I know, I know, but we are not steak eaters and it comes when you order 1/2 cow) Normally, I would use the rib roast with its bones.

2. Add one chopped onion or two chopped shallots.

3. Deglaze the pan with 1/4 c. red wine.

4. Add 12 cups of water. Add salt and pepper.

5. Allow soup to simmer for at least 1 1/2 hours. (I find the longer the better)

6. Remove meat and cut into bite size pieces. Remove bones if you used a piece of meat with bones.

7. Add two cups of jasmine rice. Let simmer until rice is fully cooked.

8. Serve and enjoy.

Cold days warrant soup. Since a friend asked for the recipe, I thought I would post the recipe for potato leek soup.


5 lbs of Yukon Gold potatoes, washed and cubed into bite-size pieces

1 bunch of leeks (3 med/large), cleaned and thinly chopped (white and green parts)

32 oz of chicken broth (vegetable broth for you, vegetarians- I use low sodium)

2 T. vegetable or olive oil

Milk for creaming (I use 1%, but whatever you have will be fine)

1. Clean and slice leeks. Saute in the oil until they are soft, but not brown. While they are cooking, you can dice your potatoes.

2. When leeks are soft, add potatoes and broth (you want it all covered with broth, if 32 oz is not enough you can adjust this accordingly.

3. Add salt and pepper to taste. Let simmer until potatoes are cooked, about 1 hour.

4. Take about 1/2 soup and put it into blender (unless of course you have one of those fancy-smansy stick blenders). For each batch fill about 3/4 and add about 1/4 c milk. Blend. Continue until the entire half is done and then add back to pot with unblended soup. Again, check salt and pepper to taste.

(You can do this when it is cooled and then re-heat the whole soup to serve)



Here are some pictures of the beautiful dark green celery that I pulled from the garden this afternoon. Celery was one of the things that did well this summer with all of its rain and less than perfect weather.



The celery, together with the carrots I picked (and had already sliced before I thought about pulling out the camera) went into a big pot of chicken soup. The weather around these parts has definitely taken a change for the cooler and soup on a Friday night seemed a good idea.

Evilwife on the move

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