Broccoli & Cheddar Soup

Broccoli & Cheddar Soup

Ingredients:

3 cups chicken broth

1 cup chopped onion

4 cups chopped broccoli

1 tsp thyme

4 Tbsp butter

4 Tbsp flour

1/2 tsp salt

2 cups milk

2 cups shredded cheddar


Directions:

In a large pot, mix together chicken broth, onion, broccoli and thyme.  Bring to a boil.  Reduce heat to low.  Cover and cook for 10-12 minutes.  Pour mixture into a blender or food processor and blend until smooth.  Back in original pot over med-high heat, melt butter.  Add the flour and salt.  Whisk together until a paste is formed.  Add the milk and whisk continuously until mixture thickens.  Add cheddar cheese until melted.  Pour the broccoli mixture back into the cheese mixture and cook until blended.

Red Potato Salad with Dill and Tarragon

Red Potato Salad with Dill and Tarragon 

Ingredients:

1 1/2 pounds red potatoes, skin on, diced into 1 inch cubes

1/4 cup mayonnaise

1 teaspoon dried dill

1 teaspoon dried tarragon

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1/2 teaspoon kosher salt

1 tablespoon dijon mustard

2 teaspoons sherry vinegar


Directions:

Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. Allow to cool.

While potatoes are cooking whisk together remaining ingredients. Stir in cooled potatoes. Cover and refrigerate for at least 1 hour. Serve.