Snow Day in Seattle (and Cream of Broccoli Soup)

It's a snow day in Seattle. 
For those of you that live in other parts of the world you need to understand that when there is a snow day in Seattle (meaning more than 1 inch of snow) everything shuts down, businesses close, schools close, government offices close. Only people that think they know how to drive in snow, are out and about - the rest of us stay home, drink warm beverages, eat yummy food (because we've been to the store and stocked up) and watch funny videos on YouTube of people who think they know how to drive in the Seattle snow. 

Once the people that think they can drive in snow have been here for a few snow days they will learn their lesson and hunker down like the rest of us.


There's not a lot of good video out there this year because we had so much warning before the "big storm" hit but here is a link to the "little" storm that surprised us last Sunday.  This took place a couple of blocks from my church.


Seattle Drivers in two inches of snow! (Thanks jadambrinson)


Because it's a snow day I thought I'd share this year's snow day soup.  Cream of Broccoli.  This is NOT fat free, or vegan, but it is the best broccoli soup I've ever had...I think it is because of the two secret ingredients, American cheese and white pepper.  I think this soup should be called Pepper Broccoli Soup...but that's just me.


Trust me...this one will warm you to your toes!


By the way, we got about 6 inches of snow at my house...and we are snowed in. I love Seattle!


Cream of Broccoli Soup


4 to 5 cups of broccoli cubed, include the stemms but peel them first
1 medium onion
6 cups of veggie broth or water
2-3 cloves garlic
1 cup cream
1 cup milk
12 ounces (1 package) American cheese
1/3 cup butter (optional)
2 teaspoons white pepper
2 teaspoons kosher salt (or sea salt) use less if you use veggie broth
1/4 cup flour


1. Cook the broccoli, onion, and garlic in 2 cups of broth or water  until soft
2. Puree in blender
3. Return to soup pot and add remaining water or broth and bring back up to heat
4. Stir in cheese until melted.
5. Stir in cream, milk and pepper
6. Put the flour in a small bowl and add 1/2 cup of the broth.  Stir until smooth. Add to soup.
7. Continue heating soup and stirring occassionally until thick like cream and hot.  Add salt to taste.
8. EAT


This goes great with Bickleton Dinner Rolls!