I want to be one of those people that drink sangria on their decks in the evenings.
Preferably a fruity rosé with citrus undertones and a crisp afterbirth (The Office, anyone?)
The sad truth is I'm more of a sit on my couch with a bowl of soup and bread person.
Light on the soup, heavy on the bread, please.
(Give mama some comfort food and don't skip on the carbs! That's all I'm sayin'.)
This broccoli and cheddar soup is the ultimate comfort food.
I made it yesterday while the heavens opened up and wept all over Revelstoke.
Or less poetically, while it rained all day.
The aroma of cooked onions and simmering vegetables was heavenly. It only took a few minutes to prepare and I would say it rivals any restaurant soup of the same variety that I've ever had.
Give it go....or be a loser and drink your stupid sangria.
Broccoli Cheddar Soup
Adapted from the Food Network
Makes: 4 servings
6 tbsp butter
1 small onion, diced
¼ cup all purpose flour
2 cups whole milk
3 cup chicken or vegetable stock
2 bay leaves
⅛ tsp nutmeg
salt and pepper to taste
4 cups broccoli florets ( I used the stems too)
1 large carrot, peeled and diced
1½ cups grated sharp white or yellow cheddar plus more to garnish
1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)