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Cream of broccoli soup
Ingredients
3 tablespoons butter
1 large sweet or yellow onion, diced
3 fat garlic cloves, minced
Kosher salt (see Note)
1 1/2 pounds broccoli, stalks peeled and cut into 1/2 inch slices, florets chopped into 1/2
inch pieces
4 cups chicken stock (homemade or 1 32 ounce waxed cardboard box)
1 cup heavy cream
1/4 teaspoon freshly grated nutmeg
3 cups shredded cheddar cheese (see Note 2)
Pinch of cayenne pepper, then to taste
Crispy diced bacon, for garnish, optional
Minced chives, for garnish, optional
Extra shredded cheese, for garnish, optional

Method
Melt the butter in a large sauce pan over medium heat. Add the onion and a pinch of
salt and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about
30 seconds. Add the broccoli stalks and cook until bright green and just beginning to
soften, about 5 minutes. Stir in the broth, increase the heat to medium-high, and
simmer until the stalks are tender, about 5 minutes. Add the florets, cream, and
nutmeg and simmer until the florets are tender, about 5 minutes

Puree the soup with an immersion blender (or in two batches in a blender) until
smooth (return to the pot if pureed in a blender); bring to a simmer over medium
heat. Stir in the cheese, a handful at a time, until melted. Season with salt (see Note)
and cayenne pepper to taste

Ladle Cream of broccoli soup into warmed bowl. Garnish as desired

Leftovers, if there are any, can be cooled to room temperature, covered with plastic
wrap and refrigerated for up to 3 days. Bring to room temperature and heat over
medium heat until hot, but do not boil or the cheese can separate and the soup will be
greasy

Note: Taste the soup before adding any additional salt as both the cheese and the
chicken broth can be quite salty

Note 2: The preference here is Mild or Medium Cheddar so that it does not overpower
the taste of the broccoli or risk separating (especially when reheating) like sharper
Cheddar can. If you really prefer the taste of sharp Cheddar, garnish the soup with it