So Mr. 416expat is sick. Not deathly ill by any stretch of the imagination, but sick enough to require a quiet weekend in the flat and not too much activity. Some might blame it on the 24 hours of spouse-free work Christmas parties, others on the wide variety of bugs flying around London right now, but who am I to judge.
After getting a pot of soup on the stove and biscuits in the oven, I set my eyes on cookies, Christmas cookies. I may have been a bit too ambitious. This time around I made soft ginger cookies, Anna Olson’s icing sugar cookies with royal icing, and meringues. The ginger cookies turned out great, soft, chewy, and spicy. The icing sugar cookies were alright, the dough didn’t bake up as I’d like but the icing was pretty fun. The big disappointment was the meringue. It’s my fault really. I got really into icing the sugar cookies, and forgot about them in the oven. They’re brown. Really brown. Burnt brown. Meringues should be snowy white. Clearly I need to work on my divided attention. Regardless, I’ve got lots of ginger cookies and iced sugar cookies to take to work and to Christmas do’s this week. Should be a tasty week.
Broccoli and Cheddar Soup for Mr 416expat
2 heads of broccoli
salt and pepper
cheddar cheese – sharp – flavour counts
Put a knob of butter in a large pot and melt over medium-high heat. Slice the leeks and add to the melted butter. Saute until soft. Slice the potatoes and thick broccoli stems into 1″ chunks and add with the chicken stock to the leeks. Bring to a boil and then simmer until the potatoes are nearly cooked through. Season with salt and pepper. Chop the remaining broccoli into 2″ trees and add to the potatoes. Cook until the broccoli is soft. Using an immersion blender (or cuisinart or blender) blend the whole lot together until smooth. Remove from the heat and stir in the cheese. Adjust the seasoning as you like and serve in warm bowls with more cheese on top.