There's only one of me & that means less time in the kitchen. I actually only cook 1-2 times per week these days--this time of year I make a soup and a main dish all in one quick snap and then supplement the two with fresh fruits and vegetables throughout the week. Today I made a quick broccoli soup--a recipe from a cooking class I took at BYU. Our instructor developed a thickener that does not require fat to bind itself. I swear by the stuff! If you haven't ever tried using UltraGel in your cooking, you're missing out on a product that makes things quicker and healthier. I always purchase mine at Macey's here in Provo. I'm not certain how readily available it is elsewhere, but if you can't find it, drop me a line & I'll ship it to you. Visit the UltraGel site for more recipes, but this easy broccoli soup is one of my winter favorites.
2 c water
2 tsp chicken base
1/4 c chopped onion
1 c chopped broccoli (fresh or frozen)*
1 c milk
1/4 c Ultra Gel
1/2 c grated cheddar cheese
Combine water and chicken base in a medium saucepan. Add onion and broccoli and cook over medium heat until vegetables are tender (about 5 minutes). Add milk, then thicken with Ultra Gel, stirring constantly with a wire whisk. Add grated cheese and simmer until cheese is melted. Season to taste with salt and pepper. Yield 4 cups.
*Other vegetables (or a combination of several) may be substituted for broccoli. I love to add cauliflower, potatoes, carrots, etc. It's wonderful garnished with a bit of crispy bacon or even parmesean crisps. . .mmmm.