Not too bad... somehow it started getting curly, and I made my knots too tight which made adding to them really difficult and tiring (and painful because I would miss and hit my fingers with the hook). So I'm going to get a slightly bigger hook and try again.
Also, I tried to make Panera's broccoli cheddar soup because I love it so much.
Here's my Choose Two dinner last night:
Soup, PB&J and a baguette of sorts!
Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Somehow mine turned out a little thick, but Matt loves it and it does taste alot like it.
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