Cheese and Broccoli Soup

Two of my favorite things to eat are broccoli and cheddar cheese. Just imagine how happy I am when I can have them combined.

Cheese and Broccoli Soup

1/2 cup chopped onion
4 garlic cloves, smashed and chopped
1 tablespoons all-purpose flour
2 cups chicken broth
4 cups fresh broccoli, broken down into florets
1/2 teaspoon dried thyme
Dash Dried tarragon
Salt & Pepper to tastes
1 1/2 cups milk
1 1/3 cup shredded, sharp cheddar cheese (mild is fine if you like a more delicate flavor)

Put a tablespoon of vegetable or olive oil into a large cooking pan. Sautes the garlic and onion until tender but not browned. Add the flour and blend. Cook for a minute or two but don't let it brown. Keeping the temperature on medium, gradually stir in the broth. Bring to a boil, reduce to simmer, and cook for a couple of minutes or until it starts to thicken.

Now, add the fresh broccoli, herbs, salt, and pepper. Return to a boil and reduce to a simmer. Cover and continue cooking until broccoli is just tender. The more you cook it after that point, the less pretty, bright color the vegetable will have. Add milk and cook under a simmer for five minute.

If you have an immersion blender, you can use that to blend your soup and make it smooth. Otherwise, as it is with most of us, a blender is find. Do the soup in small batches until it is all blended. Gently reheat and add approximately three-fourths of the cheese to the pot and stir until melted. Serve with a sprinkling of the rest of the cheese over each serving.

Garlic bread goes very well with this soup. Add a salad and you have a meal.

If you soup doesn't thicken up as much as you like, my 'secret' trick is to add a tablespoon or two of instant mashed potatoes to the simmering soup, stirring well to avoid lumps. This usually brings it to a more 'cream of soup' texture. I never make mashed potatoes from the package but keep it on hand for this reason or to make potato bread or yeast pastry. Recipes for that to follow in the near future!