Scenes from the Weekend: 2.28.11.

It was a nice quiet weekend at home.

Largely because we were snowed in.

I spent a lot of time in the kitchen, and a lot of time on the computer. Check out some of the changes to Savvy Eats!

Each individual post now has options to “share the savviness.” Now you can stumble, “like” on Facebook and retweet to your heart’s content!

New box and design for subscription options! –>

New books page.

Tabbed widget in the sidebar with recent posts & comments + popular posts.

And as for the kitchen, here are some previews of what’s coming on Savvy Eats this week…


Love Grown Foods granola.


Soft pretzels.


Butternut cream soup.


Creamy potato & broccoli soup.


By far the BEST brownies I’ve ever made!

How did you spend the weekend?

Creamy Potato & Broccoli Soup

We got completely slammed with snow on Friday. The trees were gorgeous. The roads and sidewalks? Not so much. Apparently, some of our neighbors don’t like to shovel.

Most of the weekend, then, was spent cuddled up inside. Cups of hot tea and blankets abounded. And soup was a must.


This is by far the best soup I have ever made. Silky smooth and delectably creamy, the potato and broccoli combo can’t be beat. Adding some vinaigrette brightened up the flavor, rounding out this soup to perfection.

Creamy Potato & Broccoli Soup

Creamy Potato & Broccoli Soup


  • 1/4 cup whole wheat flour
  • 1/4 cup extra virgin olive oil
  • 4 cups vegetable stock
  • 1 pound potatoes, peeled and chopped (about 4 small potatoes)
  • 1 head broccoli
  • 1 cup milk
  • Salt, to taste
  • Pepper, to taste
  • Your favorite vinaigrette, for topping


  1. Peel the stems of the broccoli. Chop the stem and head into small pieces.
  2. Heat the oil in a large stockpot over low heat. Whisk in the flour until smooth. Add the stock 1/2 cup at a time, whisking after each addition until smooth. Stir continually for five minutes to allow the stock to thicken.
  3. Add the potatoes and broccoli, cover and bring to a boil. Reduce to a simmer and allow to cook for 30-45 minutes, until the broccoli is fork-tender.
  4. Using an immersion blender, cream the soup until completely smooth. Stir in the milk and season to taste with salt and pepper.
  5. Top each bowl with 1-2 tablespoons of your favorite vinaigrette. I used Garlic Gold's new Balsamic Vinaigrette. It really brightened up the flavor!
  6. Serve with fresh bread and delight in the thick creaminess.


Serve with fresh bread and delight in the thick creaminess.