Cream of Broc & Cheddar Soup

Hey, we actually just arrived to Chicago 7 days ago. BIG BIG change for us after being in Spain almost 5 years. Gladly the fresh crisp chill of Fall has welcomed us in. This Cream of Broc and Cheddar Soup is perfect for this time of year. I am so excited to share this easy homemade soup with you. My family and I felt so warm and cozy inside the other night after a warm cup of this stuff. Hope you enjoy this as much as we did. I even got my little brother to have some, he never eats anything green lol. Please feel free to let me know of any special ingredients you put in your Broccoli soup. Besos!

INGREDIENTS (6-8 People):

2 LB / 1 Kilo of Broccoli

2 Liters of Homemade Chicken Stock (write me for recipe if you need one)

1 1/4 Cup of Heavy Cream

6 Pieces of French Bread Toasted/ or whole wheat

1 Cup Grated Cheddar or more

1/2 cup Grated Parmesan 

1/4 Raw Onion Blended

Pinch of nut meg

Salt to taste

INSTRUCTIONS:

I made the broth/ stock after deboning a whole chicken we had thrown on the grill the day before. If you would like to have my homemade chicken stock recipe, please write me. 

Now....Boil Broc in the homemade chicken broth till tender. Blend together in a food processor/blender/ or hand blender...anything will do as long as your outcome is a smooth puree.

Once Broccoli and broth are blended, add a fresh cut 1/4 of an onion, this will give it a nice kick! 

Then, add toasted bread to give the puree a bit of "body". You control the texture you like. If you like it thicker, then add more bread. I suggest adding one at a time. If by chance, you make it too thick, add a bit of water or left over chicken broth to thin out. See, not hard at all. 

Next incorporate the heavy cream, stir and bring to a simmer. Now add cheeses. I use blocked cheddar and roughly shredded it in the hot soup, Vuala! You are done! Keep in mind the cheddar and Parm are a bit salty, so do not add too much salt to your  chicken stock.

To sever this use a bread bowl, a mug, or a deep bowl with a piece of grilled cheese on the side, anything you like really. Cream of Broc and Cheddar soup is so fun, healthy and suitable for the fall, I think everyone should give it a

whirl. 

Un abrazo,

Carissa

Churros & Chocolate

Now with fall approaching I can only think about CHURROS & CHOCOLATE!!! Definitely one of my favorite "caprichos". This special treat is enjoyed all through out the year here is Spain.  I have come to love churros especially during the fall/winter months.  A warm, crisp, and savory churro dipped into a rich cup of chocolate fudge, gatta have it! "Churros" are a simple fritter in the shape of a large french fry. You could say that they are the Spanish equivalent of a donut. If you search online you will find dozens of recipes for "churros con chocolate", this one has not failed me yet! Hope you enjoy a piece of Spain in your home while having this delicious treat.


Ingredients: serving 2-3

• 1 cup white flour
• 1/4 tsp baking powder
• 1 cup water
• 1 Tbsp vegetable oil
• 1/8 tsp salt
• 1 tsp granulated sugar
• oil for frying
• several Tbsp granulated sugar to sprinkle or honey

  Preparation:

  • This churros recipe makes 2-3 servings for breakfast, about 3 large churros each serving. In the case additional servings are needed, prepare in batches so churros are warm when served.

  Pour vegetable oil, such as canola or corn oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros. There should be enough oil so that they float freely while frying. Set pan aside.

  In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil.

  While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.

Churros dusted with sugar and cinnamon

Once water boils, remove saucepan and begin heating oil in frying pan.

Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until it is a smooth dough without lumps.

Note: Dough should not be runny like a batter, but rather a sticky smooth dough.

Immediately spoon dough into a churrera (a large cookie press) or pastry bag.

Carefully squeeze dough into hot oil (350-375F degrees, use a thermometer for perfect results) and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.

Once drained, cut into manageable lengths. Sprinkle with sugar and cinnamon and serve. 

QUE RICO!!!!


-un abrazo,
carissa

Cari´s essentials in the kitchen

The same way every woman needs some good "girl talk" and most men need that time of the day where they can disconnect from life and think absolutely about nothing, us foodies need some essentials to work with in the kitchen =)

Here is a list of fresh foods, herbs, and kitchen basics I make sure to have stocked. Hope this will make trying these recipes much easier for you. After living in Spain I have been extremely spoiled with FRESH INEXPENSIVE VEGETABLES & FRUITS.  Wow, I can not stress enough the difference this will make in your cooking, your life, and in the lives of those you feed. Eating fresh is beneficial in so may ways: 

Mercado San Miguel: Madrid

Always try to buy fresh local produce. Locally grown food always taste better and is healthier for you too. This food has not traveled as far, so has not lost its vitality. Support your community and farm families. Know where your money is going. This act will develop a stronger sense of community where you live. I always feel better about spending my husband´s hard earned money towards someone we actually know and see weekly. There is so much to say about this topic.  For more on this check out greengrow.org.

Mercado La Boqueria: Barcelona

Now, we are moving back to America in 10 days!!!! WOW!!! I realized that I need to start thinking in ounces and cups again, shouldn´t be too hard for me =)  I am really looking forward to rediscovering the American food culture and farmers markets again. Any of you "Chicagoans"  feel free to pass any local secrets along.

Cari´s essentials in the kitchen:

Good Quality Olive Oil
Red Wine Vinegar/ Balsamic
Plain non fat Greek yogurt
Garlic & Onions
Green peppers
Tomatoes
Lemons
Eggs

Dry Spices a few essentials:
Fresh ground pepper/ Dill/ Parsley flakes/ Paprika (sweet and spicy)/ Bay leaf/ Cumin/ Curry powder/ Onion powder/Garlic powder/Celery salt/Coriander/ Nutmeg/ Ground red pepper and Red pepper flakes

Fresh Aromatic Herbs:
Basil/Parsley/Cilantro/Rosemary/Thyme...The list goes on
*Let me just say having fresh herbs growing in a pot, on the back patio is NO WORK AT ALL!!! You always have them available and if you don´t need them that day, you can just appreciate their blooms as they grow. They don´t go bad like the store bought ones do so fast.

Some of my other favorites in the kitchen:
Heavy cream
Brown sugar
Honey
Cinnamon
Raisins
Slivered Almonds or assorted nuts (great on last minute salads)
*If you live on the coast or have access to a great sea food market, the "catch of the day" is usually the best value.

This will be enough to start!
Un abrazo,
Cari