When You Think “Lenten Meals” — Think Vegetarian!
As a family, Lenten Meals to us are an opportunity to enjoy “meatless” meals. And, I do mean — ENJOY! During the Lenten Season, we make an effort to eat “meatless” two times a week — on Wednesdays and Fridays. I will do my best to post some of our favorites during these next few weeks!
Growing up in a four row-home complex surrounded by family members (through birth & adopted)…. grandmothers, aunts, uncles and cousins…. during the time when every Friday was meatless, I have many a recipe for “meatless” / “lighter” meals. Many are the “normal” fare…. Macaroni & Cheese, Grilled Cheese Sandwiches, Spaghetti in a meatless red sauce, Fish Dishes, Egg Dishes, Crepes (palacinka)….. But, some are very “ethnic” in nature. As you will notice as I share them with you through my posts. I expect at times, you may be taken back asking yourself —- “Really?” As to the likes of our Slovenian “Turnip Pie” for example. And, then you will make it, taste it and delight in its deliciousness!
Here’s our favorite recipe for…
Broccoli Cheese Soup
- 2 tablespoons butter, melted
- 1/2 medium onion, chopped
- 4 Tablespoons butter, melted
- 4 Tablespoons flour
- 2 cups half-and-half
- 2 cups vegetable broth, homemade or store-bought
- 1 small head of broccoli, washed, cutting mainly, bite size, florets for the soup (you can buy the florets at your local grocery and use the stems if you wish)
- 1 cup carrot, julienne thinly or grate
- salt and pepper, to taste
- 8 ounces extra sharp cheddar cheese, shredded
In a saute pan, melt your butter and saute the onions. Set aside.
Melt the additional butter in the same pan and whisk in the flour for approximately 5 minutes.
Stirring constantly, slowly add the half and half.
Cook for approximately another 1 – 2 minutes.
Then, add the vegetable broth — as you continue to whisk the ingredients together.
Reduce your heat and simmer this for approximately 20 minutes. After 20 minutes, add the sautéed onions, broccoli florets and carrots.
Cook over a low heat until the vegetables are tender.
Approximately, 20 – 25 minutes.
Taste and add salt and pepper to your preference.
At this point some people like to puree it in a blender or use your infuser blender (my favorite!).
We just eat it like this because the florets are bite size.
The soup should be a nice consistency.
Over low heat, now add the shredded cheese stirring until it is well blended.
Serve it in a hollowed out mini round bread or just serve it with some delicious crusted bread!
Top with a little of the shredded cheese and as always…..