THOUGHT OF THE DAY
Focusing on to many things is not good
Hey, it's me again. Like every weekday.
Today I want to share something that feels like a double-edged sword. On the one hand, I love trying new things, especially projects like this newsletter, The Plate. On the other hand, I sometimes struggle with discipline.
I guess I'm just human. That’s probably also why I tend to juggle too many things at the same time. Yep, that’s me. And every now and then, a few of those balls drop.
Right now, I’m simply trying to figure out what I truly enjoy and what I’m actually good at. But I think I’ve got something here, that I really like. Food! 😁😁
Takeaway: Keep your focus on a few things that genuinely keep you interested.
Dinner for today
🍲Broccoli Cheddar Soup
Time: 35 minutes
Servings: 3-4
Style: Fast default dinner
🧾 Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, chopped
¼ cup all-purpose flour
2 cups whole milk or unsweetened almond milk
2 cups vegetable broth
3 cups broccoli florets, chopped
1 large carrot, julienned or finely chopped
½ teaspoon Dijon mustard
8 ounces cheddar cheese, shredded (about 2 heaping cups)
Homemade croutons, optional for serving
👨🍳 Instructions
1. Build the base
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, salt, and several grinds of black pepper. Cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent.
2. Add garlic and make the roux
Stir in the chopped garlic and cook for about 1 minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the flour turns lightly golden.
3. Add the milk
Slowly pour in the milk while whisking constantly so the mixture stays smooth and no lumps form.
4. Prepare the vegetables
While the soup base is heating up:
Peel the carrot and cut it into thin strips (julienne) or small pieces.
Cut the broccoli into small florets. If the stems are thick, you can trim and dice them into small pieces as well.
Once prepared, add the vegetable broth, broccoli, carrot, and Dijon mustard to the pot. Stir everything together.
5. Simmer the soup
Bring the soup to a gentle simmer and cook for 15 to 20 minutes, until the broccoli is tender.
6. Finish with cheese
Gradually add the shredded cheddar cheese, stirring after each addition until it melts completely and the soup becomes creamy.
7. Season and serve
Taste the soup and adjust with salt and pepper if needed. Serve warm with homemade croutons if desired.
That’s it
Hope you enjoy
CULINARY FACT OF THE DAY
All about Salt: Why Salt Tastes So Good
Humans likely discovered salt by observing animals visiting natural salt licks and salty springs. When early people tasted the mineral-rich water or rocks, they realized it added something powerful to food - ok imagine a human literally liking a dripping stone saying “damn that stone kinda tasty”
The reason it tastes so good is chemistry. Salt reduces bitterness and amplifies other flavors, which makes ingredients like tomatoes, meat, and even desserts taste richer and more intense.
Takeaway: In short, salt does not just add flavor. It enhances the flavor that is already there.
Question of the day
❓Is it real or just for the reel ❓
“In France, a traditional baguette can only have 2 ingredients”
Options:
This is real
Just for the reel
If this email felt calm, that’s intentional.
The Plate Daily is one short food idea, every day.
Nothing more.
See you tomorrow
Patrick | The Plate Daily | share this with your friends & family