This is a foolproof cake. You can’t mess it up, no matter how hard you try. It’s a sweet cake that’s good whether it’s light or dense, browned or spongy, soaked or dry. You can substitute evaporated milk for condensed milk (which I would NOT […]
It’s not spring yet, but spring is coming. In just 5 days! It’s still so cold that it feels like 5 years. I’m so tired of the wind. I feel cold for a long time after I come inside, which is why I made this soup! It’s hot, comforting, and reminds me that spring is coming.
1 pound frozen spinach
20 oz frozen peas
1/4 cup butter
1/4 cup flour
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/2 cups milk
8 oz vegetable broth
Start by making a roux, which sounds fancy, but is really just equal amounts butter and flour. Every now and then I get real ornery and use oil instead of butter. Let the butter melt,
and get totally absorbed into the flour,
and then throw in the garlic powder and oregano.
It’ll smell amazing!
Now turn the heat on low, grab a wooden spoon, pour the milk in, and stir for your life. If the milk gets too hot, it’ll curdle, and the soup will taste bad. Stir fast! If you stir fast enough, it’ll thicken nicely.
Once the mixture is thick and bubbling, throw in the peas and spinach. Get those all broken up,
and then pour in the broth. Stir it up, and add some salt and pepper. Now put the lid on, and let it cook on very, very low heat for about 15 minutes. When it’s done, taste it, and adjust the seasonings accordingly. Serve it with bread, or alone for a carb-free, yummy meal!