Broccoli Cheese Soup

Broccoli Cheese Soup

Yes, unfortunately, this soup does smell to those that don’t like broccoli. I apologize. But, it’s amazing and worth their suffering.

12 oz. fresh broccoli florets (or whatever is left after me and Quinn eat while we cook)

4 cups chicken broth

2 shallots

1 Tbsp, lovely bacon grease

salt and pepper, to taste

flour, 4 tbsp

pinch of red pepper flake

1 cup milk

Cream, enough to make one turn around the soup pot

2 cups shredded Extra Sharp White Cheddar

Chop shallots and saute in lovely bacon grease until translucent in bottom of stock pot. Add chicken broth, salt, pepper and pinch of red pepper flake to taste. Time for the broccoli. Add the broccoli, bring to slight boil. Cook until broccoli is tender. 10-15 minutes.

Now is the time to blend. You can use a food processor, potato masher, blender or the easiest…an immersion stick blender.For the love of all that is holy, be bloody careful with this part!!!!  

If using a stand blender, keep in mind that it will expand and slightly push on the removable little spout to add ingredients. 2 years ago, I ended up with boiling soup covering both of my arms because my cooking buddy, Quinn, got a little over excited about pushing the button, didn’t wait for the lid and covered me in liquid lava in the form of soup. Oh well, you live, you learn…cue the Alanis Morisette.

Back to the golden goodness. Blend the soup to desired consistency. I usually leave it in big chunks. Since I use a stick blender, my soup is still in the pot. If not, transfer back to pot and back onto the heat.

Make a roux with the cup of milk and 4 Tbsp of flour. Make sure there are no lumps and it is mixed well. Add to the stock pot and mix well. Add cream to mixture. Just one turn of the pan. Bring soup to a boil. If the soup doesn’t come to a boil, you’ll never reach the full thickening potential. Watch the pot closely after you add the roux. The milk will cause it to boil over leaving that scalded stink and smoke that scares small children and men with a weak constitutions away from cooking. Proof that it takes lady balls to be a cooking genius.

Once your soup has reached the consistency you want, turn heat off. Add the Extra Sharp White Cheddar cheese. Stir in until the residual heat melts the cheese.

Allow to cool completely, store, label and date in freezer safe containers. Pop into the freezer and pull out as needed. Thaw on the counter top or in the fridge and reheat in a pot or in microwave. Serve with garlic crostini for one amazing comfort meal on a snowy night. That was damn near poetic, right?