Broccoli Cheddar Soup


Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Ingredients
Servings: people
Instructions
  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
Recipe Notes

-recipe yields 5 1/2- 6 cups.

-for vegetarian option, use vegetable broth instead of chicken broth.

-if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

Potato Crusted Halibut


Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Ingredients
Servings: people
Instructions
  1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
  2. Whisk eggs together in a shallow bowl.
  3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
  4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
  5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
Recipe Notes

-Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

-Serve with Tomato Relish

-The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.