A great homemade soup that is simple and fast to whip together makes for a great lunch! Last Saturday I made a broccoli soup recipe that I’ve had for a long time and every time I make it my husband comments over and over about how good it is. He’s right! The recipe, “The Best Broccoli Soup” lives up to its name.
The Best Broccoli Soup
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 Tbl. butter
6 Tbl. flour
3 cups chicken broth
2 cups milk
1 tbl minced fresh parsley
1 tsp onion salt
1/2 tsp garlic powder
1/2 tsp salt
4 cups chopped fresh broccoli
In a soup kettle, melt butter and saute vegetables until tender. Add flour. Gradually add the broth and milk, stirring constantly. Bring to a simmer. After it has thickened, add fresh broccoli and let simmer. Cook until broccoli is tender (about 6-8 minutes).
|What’s prettier than a Coconut Cream Pie?!
One that doesn’t weep or creep!
I made a Coconut Cream Pie for our church dinner on Sunday. As I was making the meringue, I thought about the recipe my sweet Grandma gave me for Weepless Meringue. Do you ever find the meringue on your pie either weeping and/or shrinking away from the crust? That is so disheartening after you’ve worked so hard! There is a trick to keeping that luscious white topping from disappointing you! Lean in and I’ll tell you my Grandma Ray’s secret!
For a 4 egg meringue, Add 1/3 cup water to 1 tablespoon cornstarch. Cook and stir over heat on stove until it begins to thicken. At that point, set it aside and let it cool.
|Water and corn starch will look like…glue. =)|
Beat egg whites for meringue (2 tbl sugar per egg) to soft peaks. Add cornstarch mixture, one tablespoon at a time until stiff peaks form…
In case you need the recipe for the filling, this is my favorite!
Coconut Cream Pie
3/4 Cup sugar
3 Tbl. corn starch
1/4 tsp salt
2 cups milk
3 egg yolks – reserve whites for meringue
2 tbl butter
1 tsp vanilla
1 cup coconut
Baked pie shell
Mix sugar and corn starch and salt in a medium saucepan. Add milk, stirring with whisk. Cook over medium heat until bubbly, stirring constantly. Cook 2 minutes after getting bubbly – keep stirring! Crack the eggs in a small bowl. Add about half of the hot milk liquid to the egg yolks and whisk. Slowly add the eggs/milk mixture back into the pan and cook until thickened about 2 more minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut. Pour into cooled pie shell. Top with meringue.
1/3 cup water
1 tablespoon Corn starch
Combine and cook on heat stirring until thickened. Let cool.
3 egg whites
1/4 tsp cream of tartar
6 tablespoons sugar
Beat egg whites in mixer until foamy. Turn to high speed and beat, adding 1 tbl of sugar at a time until soft peaks form.
Add the cornstarch mixture, one tablespoon at a time beating until stiff peaks form.
Spread meringue over filling. Add a couple tablespoons coconut on top, if desired. Bake at 350 degrees 10-12 minutes or until lightly browned.
So, there you go, friends. A great main dish and a fantastic dessert! What was cooking in your kitchen this week?
With love from my country kitchen,