I love the feeling of productivity, of being busy, working hard and fast until the job is done. I think that’s why most of my adolescent life I dreamed of being a doctor. I had wanted to work in the emergency room. Literally saving lives, working with my hands, having chaos/controlled chaos surrounding me. I thrive in fast paced environments.
Unfortunately, that dream didn’t come to fruition (a story for another time). So, later on, I decided I wanted to be a chef. Less saving lives, sure. But it was fast paced to boot, and cooking made me happy. I’ve been in the food world for 5-6 years now, and I love it. I’m not sure if the dream is still to be a chef, or to own a restaurant, but it’s definitely still food related. It’s how I like to stay busy, and it’s going to be a cool thing I can teach my kids one day and say, “This is what mommy does for her job!”
On my days off I have a hard time shutting off my brain. Today especially. I feel as if today would have gone smoother if I had been at work, doing stuff, and working with my hands. I woke up to horrible news of wildfires raging around my hometown in Tennessee. It’s devastating. Even more so, because I’m 3000 miles away and I can’t go help. Once I woke up I realized, it was going to be the only story flooding my social news feed today. I had to turn it off, I couldn’t stop the sadness. My day of lounging, watching Christmas movies, and hanging out on social media was no more. I had to be productive to get my mind off of it. A huge list then ensued. I vacuumed, put up the Christmas tree, deep cleaned a bookcase, completed three loads of laundry and ironing, did dishes, showered (a feat of it’s own), took Winslow for a walk, and made myself lunch. Phew. I’m tired, and there is a part of me that will regret not having a lazy day on my last day off for a week. I know though, I did myself some good by staying off of social media. Also, before I change topic.. I want to say my heart goes out to everyone and every animal in East Tennessee, specifically Gatlinburg. I have so many memories there, and it pains me to know everyone is suffering right now. I can’t do a lot from Seattle, but I am always here if anyone needs me.
Okay, thanks for letting me vent guys! I needed that. Now for the real reason you are here. Broccoli Cheddar Soup. AKA: the first soup I ever liked (Sorry chicken noodle). It’s delicious, and just like the one I had on a weekly basis from Panera.
Broccoli Cheddar Soup
makes 4-6 servings
- 2 tablespoons butter
- 1 small onion
- 2 cloves garlic
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups stock- plus more if needed
- 2 cups half&half
- 3 cups broccoli
- 1 cup shredded carrot
- kosher salt and pepper to taste
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 8 ounces shredded cheddar cheese
- In a large stock pot, melt the first 2 tablespoons butter.
- Add the onion and garlic, sauté until softened.
- Remove the onion and garlic from the pot and set aside.
- In the pot, add the other 2 tablespoons of butter, and flour. Mix together over medium low heat, until slightly nutty smelling. About 1 minute. Add in the spices.
- Add back the garlic and onion.
- Add in the stock.
- Next, add in the broccoli and the carrot.
- Cook down for 25-30 minutes, stirring occasionally.
- Once the broccoli is tender, add in any extra stock to thin it out as needed.
- Stir in the cheddar cheese. Cook until melted, about 2 minutes.
- With the heat on low, add in the cream, stirring frequently.
- Let simmer for about 5 minutes.
- Add salt and pepper to taste.
- Serve and enjoy.