I make a soup that is almost identical (except without the milk), but I have been using potato starch instead of a potato. I think I will now switch to using an actual potato!! I don't know why I didn't think of that before, but otherwise the way I make it is exactly the same. One other difference is that I put the florets in a steamer basket and steam them above the stems and onions, and I use a stick blender so that I don't have to pour anything. I wanted to make soup last week-end, but it wasn't quite cold enough. It was in the low 60s and would have been cold enough except that it was extremely sunny and there was no wind. It's supposed to be colder (i.e. wet) later this week, but I'm making bok choy soup instead of broccoli. Lars

I made a new recipe Monday afternoon -- Pumpkin Muffins from the "Joy of Baking" site. They should actually be called Pumpkin BRAN Muffins because the recipe includes 3/4 cup of wheat bran. In fact, that's why I made them. I'm always on the look out for good tasting bran muffin recipes, and this one's a real winner. I followed the recipe but made a few changes. I used no sodium baking powder and omitted the salt altogether. I did use regular baking soda because I've had some difficulties with the no sodium version. I added 1/4 tsp. of ginger to the cinnamon too. I usually substitute applesauce for half of the oil called for in quick breads. But, this time, since I was dealing with pumpkin puree, I used it instead. I also subbed dark chocolate chips for the dried fruit. And, finally, I added a cube of cream cheese to the muffin just because I love biting into a chunk of cream cheese. My husband loved these muffins. I made jumbo size and froze them for his breakfasts. (He usually wakes up 2 hrs. before me, so I like to have a variety of breakfasty type things in the freezer for him.) Anyhow, these were really good, and I know I'll be making them again and again. And I also know I'll always use chocolate chips. Pumpkin Muffins: 1 cup canned pumpkin puree (I used 1-1/4 cups) 2 large eggs, lightly beaten 1/2 cup buttermilk or plain yogurt 1/2 cup oil (I used just 1/4 cup) 3/4 cup whole wheat flour or all-purpose flour (I used WW pastry flour) 3/4 cup natural wheat bran 3/4 cup granulated white sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon (I added 1/4 tsp ginger) 1/2 teaspoon salt 1 cup raisins or dried cranberries (I used chocolate chips) Pumpkin Muffins: Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray. In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside. In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked. Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes , or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Makes 12 regular-sized muffins. (I made 6 jumbo size) Here is a link that might be useful: Joy of Baking Pumpkin Muffins

Here's mine. You can't tell there's sweet potato in it, but it gives a nice colour. There is no thickener necessary. I usually used evaporated skim milk instead of cream to save on fat calories. Broccoli-Cheddar Soup Recipe courtesy Food Network Magazine Ingredients 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. I used 1 cup of half and half and one cup of skim and 1 cup of grated sharp cheddar and used more like 4 cups of broccoli. Didn�t bother with the croutons. Made 6 generous servings although the following is based on 4 servings: Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g

This past Thursday in So Cal was so warm that I was wearing shorts. Yesterday and today, very chilly and rainy. I had a couple of large "bunches" of broccoli in the fridge, so found this thread and made Linda's recipe. Delish!!! Jasdip's recipe sounds delightful as well with the nutmeg and the half-and-half as an option, but I just may have to work my way through ALL the posted recipes here for broccoli soup! Smiles, Sooz