Our little Princess

The other day there was a larger than normal envelope in the mail box addressed to me from someone I  didn't think I knew.  Anyway when I opened it in was this gorgeous hand smocked baby bonnet for our little Princess. 

Marlyn was kind enough to send it to us for Our little Princess.  You can catch up with her over at her blog here.  She also welcomed another grand daughter to her family this past Sunday.

Look at the detail here, this will become an heirloom.

On Wednesday I had to go into the city, so of course I called in to see the baby.  She is now back up to 6lb 2oz.  She looks as though she is filling out a bit in the face.  She is a love though, and is a good baby.  She loves to be swaddled though and sleeps better when she's all wrapped up.

I couldn't rotate this photo, sorry.........

At the moment we are going through a very, very cold snap.  So to keep warm I have been making soup.  I made Green Bean, Ham and Potato Soup at the beginning of the week.  I didn't have a recipe I just made it up.

1 onion, chopped
1/4 cup butter
1/4 cup flour
2 cups chicken stock
salt & pepper
1 cup cooked ham, chopped
2 cups frozen green beans, or fresh if you have them
2 large potatoes, diced
1 - 2 cups milk

Soften the onion in the butter for a couple of minutes.  Stir in the flour and cook for a minute.  Gradually stir in the stock, mixing thoroughly.  Add diced potatoes and simmer for 10 minutes.  Add in the green beans, and ham and continue cooking for another 10 minutes.  Mix in the milk, use enough to make the soup consistency you like.  We personally prefer a thicker soup.  Season to taste.  This should feed 4 to 6 people.

I also made Easy Cream of Cauliflower Soup

Ingredients:
2 tablespoons butter 1/2 cup chopped onion 3 cups coarsely chopped fresh cauliflower 1 - 10 ounce can condensed chicken broth (or vegetable broth) 1/4 cup all purpose flour 2 1/2 cups milk 1 1/2 cups shredded Cheddar cheese salt and pepper buttered croutons chopped parsley

Directions:
Melt butter in large saucepan. Sauté onion until tender. Stir in cauliflower and condensed chicken broth. Bring to a boil. Cover, reduce heat and simmer 12 to 15 minutes or until the cauliflower is tender.

Smoothly combine flour and milk. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils and thickens.

Remove from heat. Add cheese and stir until melted. Add salt and pepper to taste. Ladle into soup bowls. Sprinkle with buttered croutons and parsley.

(I blitzed my soup to make it smooth)

Buttered Croutons: 1 1/2 cups bread cubes 2 tablespoons melted butter

Preheat oven to 350ºF.

Toss bread cubes in melted butter. Bake for 7 to 8 minutes or until golden brown.

Serves 4. 

I have to say I did prefer my Green Bean and Ham soup over the Cauliflower, but both are worth making.