Comfort Foods

Last week, when Spring went on break, I was driven to make comfort foods. I don't know what it is about cold weather and baking with me. I often turn to Soup and Sandwiches on such days and thought that those in colder climes might be interested in these yummy recipes.

Inspired by Panera Bread's Broccoli Soup


1/2 medium onion, chopped
1/4 cup melted butter
2 stalks of celery, diced
1/4 cup flour
2 cups milk (or half and half)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Directions:

Saute onion and celery in butter. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli and carrots. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Panera Bread Inspired Panini's

Any bread of choice (we usually make homemade bread)
Any cooked chicken of choice (ie rotisserie, deli slices)
Thin slices of onion and red bell pepper sauteed in herb butter
Cheese of choice

Assemble like you would any panini sandwich and smear on the dip below:

Spinach Artichoke dip

1/4 cup mayo
1/4 cup sour cream
9-10 oz frozen chopped spinach (just on of those frozen rectangle wonders)
6 oz artichoke hearts (NOT marinated) drained and coarsely chopped
1 small garlic clove, pressed
1/2 cup Parmesan cheese

Mix ingredients together and cook 20-25 minutes in 375 oven.

Another delicious soup:

Wisconsin Cauliflower-Cheddar Soup
* 2 tablespoon(s) (1/4 stick) butter or margarine
* 1 medium onion, chopped
* 1/4 cup(s) all-purpose flour
* 1/2 teaspoon(s) salt
* 2 cup(s) milk
* 1 can(s) (13 3/4 to 14 1/2 ounces) chicken broth
* 1 head(s) (2 1/2 pounds) cauliflower, cut into 1-inch chunks
* 1 teaspoon(s) Dijon mustard
* 1 package(s) (8 ounces) shredded sharp Cheddar cheese, about 2 cups
Directions

* 1. In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.
* 2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
* 3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.
* 4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.


I hope you can enjoy these since it's back in the 80's here and we are searching for the ice cream.