Broccoli Cheddar Soup

I really wish I had taken some more attractive photos of this soup. Dan and I made this in between watching a hockey game and going to a concert, so I didn't have much time to take nice photos, but let me tell you, it's delicious. The aged cheddar and mustard make this soup much more sophisticated than what you are probably picturing Broccoli Cheddar Soup to be. Plus it's pureed. I have a thing for pureed vegetable soups, which I admit is definitely weird. Anyway, make it. It's not that hard. The croutons alone are worth it!

Broccoli Cheddar Soup


6 oz whole wheat bread torn into pieces
2 tbsp salted butter, melted
3 tbsp olive oil
2 tbsp dijon mustard
sea salt

Preheat oven to 350. In a large bowl whisk together the butter, oil, and mustard. Toss the bread pieces around to coat. Spread out on a cookie sheet and sprinkle with sea salt. Bake for 10-15 minutes, until crouton-like.



2 tbsp olive oil
1 shallot, chopped
pinch of salt
1 medium onion, chopped
3 small potatos, peeled and chopped into small pieces
2 cloves garlic, minced
32 oz. chicken broth (or vegetable, if that's your preference)
1 large head of broccoli, cut into small pieces
3/4 C grated aged cheddar
2 tsp dijon mustard
A bit of freshly ground pepper

In a large soup pot over medium heat, cook the shallot, salt, and onion in the olive oil until the onions start to turn translucent, a few minutes. Add the potatoes and cook for about 5 minutes. Add the garlic and broth, put on the lid, and cook until the potatoes are tender, about 5 more minutes. Add the broccoli and cook until that is tender, a few more minutes. Take off the heat and blend with an immersion blender. Add half of the cheese and mustard and blend some more. Add the rest of the cheese and mustard and some freshly ground pepper and finish blending. Serve with some extra cheese on top and croutons.

Mom's Visit to Seattle

I can't believe it took me so long to upload these photos! My mom came to visit Seattle over Memorial Day weekend. Here are a few shots from her time here.

Pretty flowers on our walk to the Locks 
The Locks
Cute! My roommates for the next few months!
Mom in Seattle!
Classy, as always
Mariners vs. Yankees game
Two Boston fans and an Ichiro fan
Columbia Tower
Downtown Seattle Library

Fresh Fruit Please!

A few weeks ago I went to Mississippi for a business trip. It seems that all anyone eats in Mississippi is fried seafood. Don't get me wrong, I LOVE fried seafood, but when I got back to Seattle I was craving fresh produce like no other. This led to over purchasing of sexy looking produce aisle items, such as juicy ripe strawberries, which led to this cake. It's simple, it's delicious, it's light, it could be adapted in infinite ways with different fruit. Winner.

Strawberry Cake

6 tbsp unsalted butter, at room temperature
1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 C plus 2 tbsp sugar
1 large egg
1/2 C milk
1 tsp vanilla
1 lb strawberries, hulled and halved

Preheat oven to 350 and grease a pie plate. Whisk the flour, baking powder, and salt together in a small bowl. Beat butter and 1 C sugar in a large bowl together until fluffy. Stir in the egg, milk, and vanilla until just combined. Add the dry ingredients and mix until just incorporated. Pour into the pie plate and arrange the strawberries cut side down around the plate, pushing into the batter a little bit. I couldn't quite fit the whole pounds worth, but certainly didn't mind eating the extras. Sprinkle the top with the remaining 2 tbsp of sugar. 

Ready to bake
Bake for 10 minutes, reduce the oven to 325, and bake for 50 to 60 minutes more. Cool in the pan. I served with a sprinkling of powdered sugar, but fresh whipped cream would be great too.