Cream of Broccoli Soup...sounds Great!

I am going to make this for Jeff's birthday dinner with some european hard rolls  so yummy esp when today its about 2' outside with the wind.

Ann

Cream of Broccoli Soup (Easy)

Ingredients

• 2 tablespoons butter
• 1/2 cup cream, heavy, light or
• 1 onion, chopped
• half-n-half
• 1 russet potato, peeled and chop
• Nutmeg, to taste
• 6 cups canned chicken stock, warmed
• Salt
• 3 cups chopped broccoli florets and stems
• Pepper

Directions

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm

Crusty European-Style Hard Rolls

These rolls have a delicious crackly/crunchy crust, partly the result of allowing them to proof in the refrigerator, partly from an egg white wash applied just prior to baking. Light and airy, they're delicious with dinner. Or serve them with at breakfast, with butter and preserves, as they do in Europe. Notice that this recipe includes just over 1/4 teaspoon yeast. Why so little? Because of the extra-long fermentation, key to developing the rolls' flavor. As the dough rests, the yeast will continue to multiply; thus there's no need to "front-load" with lots of yeast initially. Starter 1/2 cup cool water 1 cup King Arthur Unbleached All-Purpose Flour 1/8 teaspoon instant yeast Dough all of the starter 3 1/2 cups King Arthur Unbleached All-Purpose Flour 1 cup lukewarm water 1 1/2 teaspoons salt 1/4 teaspoon instant yeast Egg wash 1 large egg white mixed with 1/2 cup cool water Directions 1) To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight. 2) Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit. 3) Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours. 4) Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers. 5) Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK. 6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F. 7) Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat. 8) Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the oven. 9) Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven. Yield: 12 small rolls.

Recipe summary Hands-on time: 10 mins. to 20 mins. Baking time: 20 mins. to 25 mins. Total time: 15 hrs 30 mins. to 21 hrs 45 mins. Yield: 12 small rolls Tips from our bakers For larger rolls, divide the dough into 8 pieces, rather than 12. Bake for a minute or two longer.