As the nights grow darker and cooler and broccoli shows up again at the farmers market, my family clamors for this comfort dinner. It’s surprisingly quick to come together. Serve it with fresh bread from the oven or a salad on the side and you’ve got your bases covered, deliciously.
Makes 4 to 6 servings
- 1 pound broccoli (about one large head); can also use frozen
- 1/4 cup butter
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1/2 white onion, diced
- 1/2 green pepper, diced
- 2 cloves garlic, minced
- 1/2 cup unbleached all purpose flour
- 1 quart broth (use vegetable or chicken; homemade if you’ve got it)
- 2 cups whole milk
- 8 ounces cheddar cheese, grated
- Chop broccoli florets and stems into bite-sized pieces. Bring large pot of water to a boil. Add broccoli and cook in rapidly boiling water for 2-3 minutes. Once the broccoli is bright green and tender (but not soft), drain and set aside.
- Melt butter in large cast iron Dutch oven or soup pot. Add salt and pepper, onion and green pepper. Sauté over high heat for 2 minutes or until the veggies soften. Add garlic. Cook for 1 minute more.
- Stir in flour until it evenly coats the veggies. Over medium heat, slowly pour in stock, stirring frequently. Bring soup to a low simmer. Add milk and broccoli. Simmer over low heat for about 10 minutes until broccoli is soft and soup has thickened.
- Blend with an immersion blender or let soup cool and then puree in batches in a stand blender.
- Return soup to the pot. Add cheese. Cook on low until cheese is melted and the soup is hot.