Potato (or Broccoli) Cheese Soup

On Thursday, a friend came over and we had broccoli soup for lunch. When she asked for the recipe, I mistakenly told her the recipe was on my blog. Oops… it wasn’t. 🙂 I distinctly remember writing it and taking pictures for it, but now cannot find the post anywhere. The pictures have also disappeared. Who knows? I have crazy mom brain.

My recipe (Singular, yes. Same recipe; one has potatoes, the other has broccoli.) for Potato Soup and Broccoli Soup come from my Mom. It’s the BEST recipe I’ve ever had, and I will never, never, ever, ever switch to another. I hope you enjoy it, also!

Potato OR Broccoli Soup

       1   quart chicken broth
    ½    onion, chopped
     4     garlic cloves, peeled
     2 T butter
1/3 c  shredded carrot
     5 c  peeled (or not) and cubed potatoes
     5 c broccoli pieces
    1 c shredded cheese (Any kind; I’ve used Farmers, Cheddar, Colby-Jack, Mozzarella…)
   ½ c milk (or buttermilk)
   ¼ c flour OR 2 T cornstarch
Salt and Pepper to taste
Basil, Parsley, and/or Oregano to taste
Saute garlic and onion in butter over medium heat until softened and slightly browned. (You can do this in a skillet or directly in your soup pot, which is what I do.) Pour broth into the soup pot and bring to a boil. Remember that you will be adding more things to the pot, so you don’t want to use a pot that just barely holds your broth! Add potato or broccoli and carrots. Cook for 8-10 minutes or until the vegetables are done.
A note: I think that’s about how much potatoes and broccoli I add. I never measured, so I am not sure. I add enough broccoli that the broth doesn’t quite cover it, as the broccoli “shrinks” when it cooks. I add enough potatoes that the broth barely covers it. If you want more broth than veggies, add fewer veggies. If you want more veggies, add more and cover partially with a lid.
Meanwhile, in a blender, combine the milk, flour (or cornstarch), cheese, and 1/2 c of hot broth from the pot. Blend until thoroughly processed. Once the potatoes (or broccoli) is done, slowly pour in the milk/cheese mixture, stirring constantly. Allow to boil for three minutes, stirring constantly. If the soup is not thick enough, combine 1/2 c broth from the pot and 1/4 c flour or 2 T cornstarch in the blender and add to the soup. (Warning: if you will be cooking enough to have leftovers, the soup DOES thicken as it cools and sets. However, if you over-thicken, you can make a nice casserole with it; pour it into a casserole dish and sprinkle it with bread or cracker crumbs. Yum!) Taste your soup and add salt, pepper, and herbs as necessary. My favorite addition is basil and oregano with potato soup.

But I don’t want to go Gluten Free! (Blueberry Cake made with Oat Flour)

This past week has been entirely too fun-filled for my taste. First, we realized that Bella seemed to have the run-to-the-bathroom-every-five-minutes kind of upset stomach. My first thought was the way she eats: mostly fruits and vegetables and whole-grain breads. It’s a high fiber diet for her!

Then, I remembered that we had just re-introduced whole wheat bread into our diet. I had run out of wheat the week before our stomach flu episode, and bought more at the beginning of last week. Her upset stomach started about the same time as I started making bread again. Long story short, we decided to go gluten-free for a week, then dairy-free for a week, then something else free for a week, etc… until we figured out what exactly was upsetting her. I didn’t see how it could be gluten; she’s been eating whole grains since she turned one. Lactose intolerance didn’t make sense, either, since she’s had raw milk for over a year now. But, better safe than sorry, and my little girl was miserable.

Starting Wednesday of last week, we went gluten-free. It went okay. It was hard for me, especially. I didn’t realize how important bread had become to us! This morning, Bella asked to make cupcakes with me. My first thought: “Oooooh, great. How do I explain this one?” But, why couldn’t I make cupcakes? I have rice and oats… maybe, just maybe this could work! And work it did. This is another “keeper recipe” for me! (Note: I realize that there is a lot of debate about oats and a gluten-free diet. However, from our side of things: we haven’t eaten a lot of oats, d a lot of wheat. Eating oats would at least eliminate wheat in our trials.)

Continue reading But I don’t want to go Gluten Free! (Blueberry Cake made with Oat Flour)

Baby Rabbits (x 26!)

We have 26 baby rabbits right now. 26!

There are seven in a tractor, eating grass. They are 7 1/2 weeks old. They are doing very well on a total-grass diet.

In the garage, we have nineteen.

We have eight with our top right rabbit (so named because she is in the top right cage); they are 2 1/2 weeks old.

We have five with our bottom left rabbit (ditto the name); they were 2 weeks old yesterday.

Lastly, we have seven two-day old babies with our bottom right rabbit. This is her first litter that she’s actually made a nest and pulled fur for, so we have high hopes for survival! (They are one day old in the picture.)

We aren’t expected more babies until the middle of next month. Until then, we have to figure out what to do with the rabbits that aren’t in a tractor. That’s a lot of rabbits to rotate through the yard!