Broccoli Cheddar Soup

Been a little chilly, made the perfect soup to warm my bones. Always a crowd favorite around here!

BROCOLLI CHEESE SOUP

12 cups of vegetable stock
2 stalks celery, diced
1 onion, diced
3 cloves garlic
2 large potatoes, cubed
2 heads broccoli, chopped
S&P to taste
3 cups grated cheese
3 tbsp melted butter
1 tbsp flour
3 tbsp cream
1 tbsp olive oil

In a large stock pot heat olive oil, add onion, celery and garlic, sauté till soft. Add vegetable stock, bring to a boil. Add potatoes and simmer till potatoes begin to fall apart. Add broccoli and simmer for about 5-10 min. Remove from heat, let cool slightly and then transfer to blender and puree till smooth. Return to stock pot, add grated cheese mix, and stir till cheese is melted in, works best if you do this away from heat. In separate dish melt butter, add flour and then cream, add to soup, return to heat and simmer for about 15 minutes. Serve topped with fresh black pepper and grated cheese.

The ultimate Cheesecake!!!

Another birthday another reason to bake a cheesecake, this time I thought I would put a new twist on lemon merangue pie. I found this amazing recipie somewhere online forgive me I really can't remember, but it is worth all the trouble it took to make. Mind you I made most of it with a baby in one arm, trying to get it finished before bed, so it would have a full day to set! Perhaps the best cheesecake I have ever made, and even eaten!!

Lemon Cheesecake
INGREDIENTS
For the crust:
2 cups crushed graham crackers (about 26 crackers)
6 Tbsp. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, room temperature
1 1/3 cups white granulated sugar
3 eggs, at room temperature
1/4 cup fresh lemon juice
1 Tbsp. grated lemon peel
2 tsp. vanilla extract
For the topping:
2 cups sour cream
3 Tbsp. sugar
1 tsp. vanilla extract
For the glaze:
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup white granulated sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1 Tbsp. butter
2 tsp. grated lemon peel
Thinly sliced lemon rounds, halved and twisted
METHOD
For the crust: Preheat oven to 350° F. Butter a 9-inch spring form pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake for 5 minutes. Cool thoroughly.
For the filling: Preheat oven to 350° F. Using, an electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs one at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Leave oven temperature at 350° F.
For the topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool for 30 minutes.
For the glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled, (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.

Happy Birthday Jay!!!

HEE HEE, happy 31st!!! Hope you are enjoying your first birthday as a daddy!! And that you will enjoy the dinner I have slaved over all night for you (more or else the cheesecake....recipe to come tomorrow!).