Does it seem to you that this winter just won't go away? It's like there's been a snow 'event' at least every week since the start of December. Along with the shoveling, the salting, the driving on icy roads. Not to mention the bone chillin cold.
Ah, shut up! Put another sweater on and make some soup. I really can't complain, my hubby does all the shoveling, salting, and driving me to work on icy roads. And how do I repay him? With soup, of course. He especially liked this broccoli cheddar soup and I think you will too. It's easy to make, tastes a whole lot richer than it is and warms you up from the inside out. Who's complaining now?
broccoli cheddar soup
1 tablespoon olive oil
1 tablespoon butter
1/4 cup chopped onion
1/4 cup finely chopped celery
1 & 1/2 tablespoons flour
4 cups vegetable stock
3 cups trimmed, chopped fresh broccoli
2 cups whole or 2% milk
6 ounces Port wine cheddar cheese (or grated sharp cheddar cheese, plus some for the top)
sea salt and fresh ground pepper to taste
Heat oil and butter on medium-high heat in large, heavy bottomed pot. Add onions and celery and sauté until tender, about 5 minutes. Stir in flour; whisk in vegetable stock until smooth and cook for 2 or 3 minutes.
Add vegetable stock and broccoli; simmer on low for 10 to 20 minutes or until broccoli is tender. Whisk in milk and cheese; season to taste. Can be pureed in a blender or eaten as is. Top with a bit more cheese, if desired. Makes 4 servings.