COLD DAY = BROCCOLI CHEDDAR SOUP AND BISCUITS

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Today was a good day, but also a sad day. I had a wonderful, quick weekend with my family from the Lou and as they departed (sad)?, I am pretty sure the temperature dropped a million degrees (even sadder)- and I was quick for comforting. So calls a hot bowl of Broccoli Cheddar soup and some simple dinner Biscuits gone healthy. Enjoy!

Broccoli Cheddar Soup

Ingredients:

1c chopped celery

1c chopped carrot

4c broccoli florets (chopped to your preference) 1 medium yellow onion, chopped

2 cloves garlic, minced

5 tbsp butter

5 tbsp all-purpose flour

3c vegetable broth

1c whole milk

1c mild cheddar cheese

Melt butter in a pot over medium heat and add garlic and onion. Cook until the onion is just translucent, 8-10 minutes. Then add flour and mix into a paste, be careful not to brown mixture. Combine milk and vegetable broth in a large mixing cup/bowl. Add about a cup of liquid mixture at time being sure to stir well between pours. You may want to turn down the heat to med-low for this step. Once all the liquid is incorporated add cheese and stir until completely melted. Then add vegetables and bring to a slow boil for 20-30 minutes until vegetables are tender, stirring intermittently. Salt and pepper to taste and enjoy!

Biscuits

Ingredients:

2c all-purpose flour (in my case 1c all purpose, 1/2c whole-wheat) 4 tbsp wheat germ (optional)

1 tbsp baking powder

1 tsp baking soda

5 tbsp butter, chilled and cut into cubes

7/8-1c greek yogurt

Preheat oven to 450 degrees. Combine all dry ingredients into a bowl, then add butter and cut into dry mixture until it crumbles. You may have small pea-size lumps. You can cut this with either a fork or hand dough blender (cutter), but I am cheat and make these so often I use my food processor with the dough blade and pulse until incorporated. Then add greek yogurt. Pulse until the dough pulls together. Depending on the dough and method it could either ball up into one single dough ball or several little balls. Dump out onto a floured surface and knead 7-10 times Roll out to about 3/8" thickness and then cut into about 2" rounds.

Line cooking sheets with parchment paper and place biscuits spaced about 1/4"-1/2" apart. I top ours with a little bit of honey - have fun with it! Bake for 5-

7 minutes (mine take exactly 7, but depends on the oven) and enjoy! Great for dipping.