I’m baaaaaaaaack! Well, maybe, sorta. I know I suck at blogging lately and for that I apologize (Mom, Mary Helen, and anybody else who thought I got stuck in traffic). We have had so many different projects going on in our house and trips, visitors, etc. It’s safe to say summer got the best of me. I’m also currently residing in braces hell!! My mouth is KILLING ME. I’m hoping this latest torture idea that my orthodontist has going on is a short lived one…
So I’m here with a sore mouth and it’s rainy. I felt like I needed broccoli cheese soup. I gathered the ingredients and my husband did the cooking. He’s my hero for today!! He rocked the soup! This soup is not super creamy, but it’s not watery either. It’s a perfect in between consistency – just what you want for dipping in a nice piece of french bread!! I also love that this has tons of broccoli in it and that not even the stems are wasted. A perfect serving size that everyone in your house is guaranteed to love!
Note: If you don’t want your soup too chunky, you can always put some of the soup into a blender and puree until smoothe. Do this after the 15 minutes simmer and return it to the pan before you put the milk or the florets in. I wouldn’t do more than half of the mix in the blender, though.
Broccoli Cheese Soup
Adapted from Epicurious
Yield: 6 servings (about 1 2/3 cup each)
6 tablespoons (3/4 stick) butter, room temperature, divided
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried tarragon
6 1/2 cups vegetable broth
1 cup milk
3 tablespoons all purpose flour
2 cups grated extra-sharp cheddar cheese, divided
Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add broth; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in milk.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 7 to 10 minutes. Stir in 1 1/2 cups cheese.
Divide soup into 6 bowls and sprinkle remaining cheddar cheese evenly over the top of each bowl. Enjoy!!