I am finally feeling settled in New York City, as we’ve been here for almost 2 months. Can’t believe it. We dearly miss our friends and our cars, the weather, etc in North Carolina; but are enjoying city life so far.
With the crisp fall air in New York, and the abundance of broccoli at the farmer’s market.. I was craving something warm, cheesy and broccoli-ly (new word!) this past week. Given this combination of events, I made a simple broccoli cheese soup for dinner on Friday. It was delicious!
1/2 Large onion, chopped
3 Tb. Butter
1/8 Tsp. Salt (just a pinch or two)
1/4 Cup flour
5 Cups Milk, skim
1-2 large head(s) broccoli, chopped (you need about 4 cups)
1 carrot, chopped
1/2 Tsp. Black pepper
6 oz. Extra sharp cheddar, shredded (I prefer Cabot Seriously Sharp)
1. Melt butter in a medium sized soup pot. Add onion and salt. Cook until translucent.
2. Add flour and stir until flour cooks a bit. Then add milk, broccoli and pepper. Cook for 20 minutes or until the broccoli is fork tender.
3. Add the cheese and stir until melted. If soup too thick, add a bit of water or chicken stock to thin. I couldn’t find my trusty immersion blender (may have gotten misplaced during our move)..so I did not puree this at all. You could choose to use an immersion blender, regular blender or food processor to blend the soup to your desired texture (ranging from chunky to fully pureed); however, I was too hungry to deal with a blender in our tiny 5’x8′ kitchen.
4. Serve with your favorite crusty bread, or in a bread bowl. Enjoy!!! Keeps well in fridge for 2 days, if you can’t consume in time (and believe me.. you’ll most likely finish this off) it may freeze OK; but I haven’t been able to test this as we finished our batch off today.