I think this is the best soup I’ve ever made! My boyfriend loved it, but said it was a little strong on the garlic for his taste. If you’re not a garlic fiend like I am, you may want to cut back to 2 bulbs.
I recommend going very light on the dill. Your need for salt will vary depending on your stock. You may not need to add any. As always, homemade stock will make a far superior soup. Do not overcook the vegetables. The flour is optional. It just thickens the soup. I have heard that leeks serve as a thickener in vegetable stock. They would go well in this soup as a substitute for the onions.
½ stick Butter
½ large sweet yellow onion
3 bulbs roasted garlic (yes, bulbs, not cloves)
2 tbls flour (optional)
4 to 5 cups water or stock
1 cup chopped Broccoli
1 cup Milk
1½ – 2 cups Frozen Spinach
12 oz grated Cheddar
Melt butter. Add onion and all spices except garlic and thyme. Cook for about 3 minutes. Add garlic and thyme. Cook for one more minute. Add flour. Cook for about 3 more minutes. Add stock and Worcestershire sauce. Simmer for 30 to 45 minutes. It will reduce and thicken. Reduce heat to a low simmer. Add broccoli. When it has returned to a low simmer, cook for about 10 minutes. Add milk and spinach. Bring to barely simmering and stir in cheese until melted.
Roasted garlic is delicious and incredibly easy to work with. It is much easier to peel than raw garlic, and other than having to wait for it, it is easy to make.
Simply place the whole bulb of garlic in a baking dish and cover. Cook at 400 for about 30 minutes to an hour. When you pull it out of the oven it will be very hot inside, so you will probably want to let it cool. Cut the bottom off the bulb (where it looks like there used to be a stem). The cloves will squeeze or pull right out of their peels!
Roasted garlic is great in just about everything. Try it in:
I have discovered a wonderful way to make roast juicy and tasty. Here’s what you’ll need:
Set the bacon grease out to soften. Slice garlic very thin. Mix together equal parts bacon grease and sorghum. Mix in garlic. Smear mixture thickly on the top and sides of the roast before cooking.
I like it heavy on the garlic, so that the entire top of the roast is pretty much covered with garlic slices. It will sort of run everywhere if your roast isn’t perfectly flat, and it only sort of sticks to the sides.
Sweet potatoes make a great addition. Cut them up and put them in the pan with the roast while it cooks. Depending on the size of your roast and the size of sweet potato chunks, they may take longer to cook than the meat. If so, you can remove them from the roasting pan into a smaller dish, spoon the roast sauce over them, and cook them some more while the roast rests.