Broccoli-Leek Soup with Garlic Croutons

I make a lot of soup. That's not a bad situation considering the weather this winter. We are serious New Endland(love)ers, but really... it has been on the harsh side. We appreciate a wide range of soups. This one happens to be light and healthy, yet filling. If you are too tired from all of the shoveling you have done today, you may skip the croutons. However, I have enjoyed having this recipe for garlic croutons in my life and I have used it for a few other light soups. Adapted from Williams-Sonoma's recipe.

Ingredients:

For the garlic croutons:

4 to 6 slices crusty whole grain bread, each 3/4 inch thick
1/3 cup extra-virgin olive oil
 4 garlic cloves, smashed (or more if you would like)

For the soup:

2 Tbs. olive oil
2 leeks, including tender green portions,
  rinsed well and finely chopped
1 1/2 lb. broccoli, trimmed, florets and stalks
  cut into 1-inch pieces
4 cups chicken stock
Salt and freshly ground black pepper, to taste
2 Tbs. finely chopped fresh chives 
1/4 cup sour cream or greek yogurt (optional)

Directions:

To make the croutons, cut the bread slices into 3/4-inch cubes. In a fry pan over medium-high heat, combine the olive oil and garlic. Fry until the garlic turns brown, about 4 minutes; do not allow it to burn. Using a slotted spoon, scoop out and discard the garlic. Add the bread cubes to the pan and fry, stirring often, until golden brown on all sides, about 5 minutes. Transfer to paper towels to drain.

To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.

Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.

Using an immersion blender (or a blender/food processor working in batches), puree the soup until smooth. Reheat the soup gently over medium heat. Season with salt and pepper. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately.

Serves 4.

Old Fashioned Banana Cake

Old Fashioned Banana Cake

Remember the time I met Ina Garten at her book signing for Foolproof? Well, I do. It was fabulous! As fabulous as waiting in line alone for 3 hours in a huge mall and then being told we can't take any posed photos with our idol could be. Which, like I said, was fabulous! Ina's recipes are always a hit in my house and you will find that I review and post many of them here. This cake did not disappoint. It's a more exciting way to "use up old bananas" than banana bread, and the cream cheese frosting is to die for. Adapted from Ina Garten's recipe.

Ingredients

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped pecans (optional)
Cream Cheese Frosting (recipe follows)
Pecan halves, for decorating (optional)

Cream Cheese Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

Directions

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped pecans, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Cream Cheese Frosting:
Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. Yield: frosting for one 9-inch cake.

Spread the frosting thickly on the top of the cake and decorate with pecan halves, if using.