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January Recipes

Broccoli & Cheese Soup with Gnocchi

      Head Broccoli (cut into bite-size florets)

      lbs. Gnocchi

      Tbsp. Unsalted Butter

      Tbsp. Olive Oil

      Medium Onion (diced)

      Medium Carrots (diced)

      Cloves Garlic (minced)

      Tbsp. All-purpose Flour 

2 1/2 Cups Unsalted Chicken Broth

1/4    Cup Dry White Wine

2 1/2 Cups Half-and-half

1/8    tsp. Crushed Red Pepper Flakes

      Bay Leaf

12     oz. Shredded Sharp Cheddar Cheese

Salt and Ground Black Pepper (to taste)

First, blanch the broccoli: fill a large saucepan 2/3rds of the way full with water. Cover the pan and bring water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water. Once water is boiling add the cut broccoli and bring back to a boil. Cook for 2 minutes. Transfer broccoli to ice water to stop the cooking and let it cool 1 minute. Pour the broccoli /water through a strainer and set broccoli aside until ready to use.

Using the same saucepan, cook the gnocchi (without salt) per package directions; drain, rinse with cold water and set aside.

Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams. Add the onions and carrots; cook, stirring often, 4 minutes or until slightly softened. Add garlic and cook another 30 seconds; stirring often. Sprinkle flour over the vegetables and stir. Cook, stirring until mixture begins to brown on the bottom of the Dutch oven. Gradually pour in the chicken broth while deglazing the bottom of the pan. Add the blanched broccoli and stir. Whisk in the wine and half-and-half, mixing until well incorporated. Add the red pepper flakes and bay leaf. Increase the heat to medium and bring the soup just to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes or until vegetables soften. After vegetables are soft add the cooked gnocchi and stir gently. Remove the soup from the heat and discard the bay leaf. Add the cheese and stir until the cheese melts. Taste the soup and if needed season with salt and pepper. Serves 6

Note: This soup is best if made the day of serving.

If reheating after refrigerating, place in a saucepan over low heat, whisking slowly to prevent soup from separating. Keep at a very low simmer.


Chicken Meatball Noodle Soup

2    Tbsp. Olive Oil  (divided)

3    Cloves Garlic (minced)

1    Onion (diced)

3    Carrots (peeled, diced)

2    Ribs Celery (diced)

1/2 tsp. Dried Thyme

8    Cups Chicken Stock

2    Bay Leaves

1/2 Cup Uncooked Orzo Pasta

1    Sprig Rosemary

Juice of 1 Lemon

2    Tbsp. Fresh Parsley (chopped)

Chicken Meatballs:

1    lb. Ground Chicken

1/3 Cup Panko

1/4 Cup Fresh Parmesan (grated)

1/2 tsp. Oregano (dried)

1/2 tsp. Basil (dried)

1/2 tsp. Parsley (dried)

1/4 tsp. Garlic Powder

1/4 tsp. Crushed Red Pepper Flakes (optional)

Salt and Ground Black Pepper (to taste)

In a large bowl, combine ground chicken, panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using, season with salt and pepper to your taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4 to 1 inch balls, forming about 25-30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs in batches and cook until all sides are browned, about 2 to 3 minutes. Transfer to a paper towel-lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in the chicken stock and bay leaves; bring to a boil. Stir in the orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately. Serves 4.