MONDAY RECIPE POST - BROCCOLI AND CHEESE SOUP

I have been making this soup recipe for years, usually in the colder months, but it can be served in any season.  I don't have a link as I have long forgotten where it came from.  I only started sharing links for recipes in my blogging years, and then I sometimes forget to make note, depending on how late it is and how tired I am!  

Broccoli and Cheese Soup

Ingredients:

1 large head of broccoli, cut up

1/2 cup butter 

1 medium onion, chopped

1/2 cup flour

Salt and pepper to taste

2 cups milk

2 cups chicken broth

1 cup shredded Cheddar Cheese

Method:

Put broccoli into a pot of water, cover and bring to the boil on high heat.  Once boiling turn heat down to medium and cook until tender.  

Sauté chopped onions and cook in the 1/2 cup butter until transparent.

Stir in flour and cook for at least two minutes.  Important to do this as you need to get rid of that uncooked flour taste.  

Slowly add milk, stirring constantly.  It will thicken.  (I always use 2% milk but if you have any cream you need to use up, you can add that along with the milk to make up the amount that is in the recipe.)

When it is hot but not bubbling, stir in the cheese and blend until smooth.  I have learned by experience that the bottom will burn very easily if it is too hot.  You will need to keep stirring.  That burnt taste will go through your whole soup, and you will want to throw it away.   

Slowly blend chicken broth into mixture.

Add broccoli.

Stir to mix well and season to taste.

At this point put the soup into a blender and or an immersion hand blender (such as these) and whirl until smooth.  (If you prefer more texture in your soup, you can either use a potato masher to break the broccoli up, or leave this step out, but perhaps the broccoli should be cut into smaller pieces - your choice).

I added a tablespoon of sour cream on top before serving the first time, also... 

a few drops of Sriracha or other hot sauce is a nice addition if you like it, along with a dash of black pepper. Gregg swears it brings the flavor out. At his suggestion I tried it and overdid a bit and managed to raise his eyebrows but when I mixed it in, it still tasted good and was not overly hot and spicy and yes, flavorful!  

You can serve it with a crusty bread, or a favorite sandwich or salad.  I bought a baguette, which I cut about three inches off, and split it down the middle (using my bread knife).  Then spread butter on the slices (or not), and added grated Parmesan sprinkled on top.  Popped it under the broiler for three to four minutes until golden brown.  But, this soup is good on its own also.

It looks really pretty with a few leaves of Parsley on the top, Cilantro or Italian Basil (choices we like and definitely add your own).  Used none of these as not making too many special trips to the store right now. 

Added note: since making this soup we fixed another batch, but added a head of cauliflower along with the broccoli. The flavor was milder but not too big a difference, and it was tasty.  I would definitely do that again. We doubled up on the ingredients as this time we are taking a batch over to friends. We will be leaving it on the doorstep, as all of us are still keeping up our social distancing for a while.

Thanks for looking and stay safe out there.