Wednesday night = slow cooker night
Wednesdays we are out through early evening, so by the time we get home everyone is starving. I have a short window of time around 2:30 or 3pm, so that's when I get dinner into my slow cooker. Most of the recipes in my repertoire seem to only need three to four hours, so this works out well.
Tonight I wanted to make a healthy and yummy soup that is usually made stovetop, but I realized how ridiculous it would be to rush to make it, let it cool, put in the fridge, and then reheat a few hours later. So I decided to see if it would adapt to the slow cooker. And good news, it did!
Here is my modified version of
Garlic-Infused Broccoli Soup with Ditalini, from the Washington Post
one small onion
one medium carrot, or a handful of baby carrots
two large broccoli crowns
a few cloves of garlic (I use a jar and just scoop some out)
Throw all of this into your slow cooker, and stir in 6 c of chicken or veggie stock.
Set to cook on high for three hours.
In the meantime, cook up 6 oz of ditalini. Put this in the fridge.
When you get home, use an immersion blender to puree the soup about halfway so it is still chunky. Stir in the pasta; add salt and pepper and enjoy!
This soup is delicious with grated Parmesan on top. This evening, we skipped that because I set out some sliced pumpernickel and a cheese plate, along with some melon.