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Galega x hartlandii 'Lady Wilson'  On Monday, our garden was included in the HPSO Study Weekend. This is a four-day event that includes speakers, plant/art sales and garden tours. The event rotates every two years between the cities of Portland, Seattle, Victoria B.C. and Vancouver B.C.  It will be 2033 before Portland hosts again. I toured the Portland gardens on Friday and Saturday and will share some photos in my next post. The weather was perfect on those days. Not so much on Monday, the day for the Vancouver, Washington gardens tour, and by late afternoon, the temperature had reached 94. However, it wasn't too bad in the first part of the day, and that's when we received the most visitors. We didn't have an exact count, but making an estimate based on our guestbook, I would say around 200 people. It was a hectic but fun day! We had a lot of visitors from Seattle and areas north of us as attendees were making their way home. Every time we open our garden, there ...

Broccoli Cheddar Soup



This is a great comfort food for those frigid days and we've had a lot of them lately. I don't recall where I found this recipe but I do know that I embellished it somewhat. It is very rich and filling and I like it with cornbread!

Most recipes call for celery which I don't like. I've listed it in the recipe but it is optional. Here are the ingredients I use:



* 2 cups water
* 4 cups chopped fresh broccoli
* 1 cup chopped celery (optional)
* 1 cup chopped or shredded carrots
* 1/2 cup chopped onion
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 2 cups milk
* 1 tablespoon parsley
* 1 teaspoon onion salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 2 cups shredded cheddar cheese

Directions

1. In a large pot, bring water to boil. Add broccoli, (celery) and carrots; boil 2-3 minutes. Drain and set vegetables aside. In the same pot, saute the onion in butter until it is tender. Stir in flour to form a roue (until it is smooth). Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Add the cheese, stirring to melt.

Comments

  1. yummy, can i have a bowlful pleeeease?

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  2. We're having turkey vegetable soup for supper tonight, courtesy of my longsuffering spouse, but this sounds like it should be on tap later this week. Delicious.

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  3. It is one of those days. Actually one of those months that is good for soup. Lentil is on our menu today. This soup sounds yummmmy.

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  4. Oh yum!! I am going to make this, but with vegetable broth!

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  5. Sounds awesome! Definitely on this week's menu! Have you recovered from this cold and snow yet?

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  6. Broccol Cheddar soup is my favorite. Thanks for the recipe!

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  7. Beautiful and delicious sounding soup (and beautiful bowl!). Lisa, my husband cooked lentil soup today too (with chicken sausage). Great weather for hearty soup here in NC.

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  8. Another yummy recipe Phillip. I hope all your plants are OK... Your Camellias?

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  9. Looks and sounds delicious ;)
    I think this is my favorite soup, broccoli cheddar, I could eat it everyday.
    Thank you for sharing your recipe with us, yum !

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  10. One of my favorite soups. Warming and filling. I had chili all weekend and something creamy like this sounds wonderful.
    Marnie

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  11. Phillip, this is the perfect soup for these cold days & nights. I am definitely going to make a pot using this recipe. Many thanks...

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  12. This is perfect soup weather, isn't it Phillip? Your pictures look good enough to eat. Sorry, it had to be said. We are having french onion soup tonight. :-)
    Frances

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  13. I love this type of soup, it sounds so good right now!

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  14. That sounds delicious! And, it looks delicious too!-

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  15. Oh.My.God. I am going making this this weekend. I am practically salivating just looking at the recipe.

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  16. I swear, I am coming for dinner some evening. Your fault.

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