mmm mmm good

This soup isn't quite Campbell's! Don't get me wrong, I grew up on canned soup. It's getting cooler quickly, and it's getting darker earlier. Nothing can soothe away a long day like a big bowl of hearty soup. One of my favorites, broccoli cheddar soup, couldn't be easier.

Broccoli Cheddar Soup
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Special equipment: Blender

You'll need:

• 2 lbs. fresh broccoli crowns
• 3 C. chicken stock
• 4 C. 2% milk
• 3 T. butter
• 1/2 C. flour
• 16 oz. sharp cheddar, grated
• Salt & Pepper
• Small sour dough wheels (optional, for serving in a bread bowl).

1. Chop the broccoli crowns (I use the stemps and the florets) into bite-sized pieces.

2. Place the chopped broccoli pieces in a large pot, and cover with water.

3. Cover the pot with a lid, and place pot on high heat for 10 minutes until the broccoli has been par boiled (it will turn bright green).

4. Drain your broccoli in a strainer and run tap water over it to cool.

5. In the same large pot (now, broccoli-free), melt 3 T. butter. Whisk in 1/2 cup flour, gradually, to make a paste. Whisk in 1 C. milk, and make sure everything is blended smoothly. The roux will thicken your soup. Cover, and put over low heat.

6. Place 1/2 of the boiled and chopped broccoli into a blender. Add 2 C. Chicken stock, and blend on low until smooth. Pour into soup pot.

7. Place the other 1/2 of the boiled and chopped broccoli into the blender and add 2 C. milk. Blend until smooth, then add that into the soup pot.

8. Blend the broccoli mixtures well in the soup pot, and add the remaining milk and chicken stock. Add the shredded cheddar and stir constantly until melted.

9. Taste the soup, and season to your liking. I let my soup cook for a while longer (10 mins) to make sure everything is blended together, before serving it in a bread bowl.

Broccoli, Mmm mmm good.