I can’t believe I grew this broccoli.
Wowzers; I’ve got a green thumb…
Who knew? There was a time in my life I couldn’t even keep a hardy bamboo plant alive. Times have changed.
Thank you fertile Sonoma County soil; you do a body good.
Not having any real clue what I was doing, I planted a bunch of broccoli in late September. All of a sudden, I had a ‘bumper’ broccoli crop.
…It was time for some broccoli cheese soup.
This soup’s gooey cheese goodness is a must on a crisp fall day. Serve this with a hunk of crusty sourdough bread and get to dunking!
And since this is wine country, a ‘perfect pairing’ with Sbragia’s Dry Creek Sauvignon Blanc rounded out this delectable nush – beautifully.
- 4 large shallots, diced
- 1 stick unsalted butter
- 1/3 cup flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 cup whipping cream
- 4 heads of broccoli florets
- 1 pinch of freshly grated nutmeg
- 3 cups grated cheese (mild Cheddar or Sharp Cheddar)
- Dash of salt (more If Needed)
- Freshly ground black pepper
Melt butter in a pot over medium heat, then add the shallots. Cook for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and chicken broth. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in whipping cream and cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is or puree with a hand emulsion blender.
Find your favorite spot in the house, curl up with a good book and enjoy your soup.