This was a pretty quick and easy dinner to make on a weeknight. It doesn’t take as long to cook as you might think. I was a little disappointed that it turned green but given that you’re blending it with green broccoli, I guess it is to be expected. I used a head of fresh broccoli and steamed it before putting it in rather than frozen. The pastries were okay. I think it could have used a bit more milk as they seemed to come out a little dry. They are, by design, really thin. You can cut them in any shape; I thought the hearts added a nice touch.
(recipe taken from the Taste of Home, February/March ’13 issue)
3 cups cubed, peeled potatoes (about 3 medium)
1 medium onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1 3/4 cups water
1/2 TSP pepper
1/4 TSP salt
3 cups frozen broccoli florets
3 TBSP all-purpose flour
1/3 cup milk
1/3 cup shredded cheddar cheese
minced fresh parsley
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat and simmer, covered for 10-15 minutes or until potatoes are tender. Note – the smaller you cube the potatoes, the faster they will cook. Stir in broccoli, return to a boil.
In a small bowl, whisk the flour and milk until smooth; stir into soup. Cook and stir 2 minutes more or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth. I used my trusty stick blender and did it right in the pot. It seemed easier. Return to pan; heat through. Sprinkle with cheese and parsley after putting it in the bowls.
2 cups all-purpose flour
1 1/4 TSP salt
2/3 cup shortening
5 to 6 TBSP milk
In a large bowl, mix the flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight.
On a floured surface, roll dough to 1/4 inch thickness. Using a floured 2 1/2 inch heart-shaped or round cutter, cut 18 shapes. Place 1 inch apart on baking sheets. Bake at 425 degrees for 8-11 minutes or until golden brown. Cool on a rack.
I used 5 TBSP of milk and it seemed to come together okay. Once I started rolling it out, it seemed a little dry so you might go with the 6 TBSP to be sure.