Broccoli Cheddar Soup

If someone in your family sees broccoli as a take-it-or-leave it vegetable, make this version of broccoli cheese soup and you’ll turn them into a broccoli lover forever.

1 bunch of broccoli (about ¾ pound), washed and chopped

1 large yellow onion, chopped

1 red pepper, seeded and chopped

2 medium potatoes, peeled and chopped

2 tablespoons butter

5 cups chicken broth

½ cup dry white wine (optional – you can use ½ cup more stock)

1 teaspoon dry mustard

1 teaspoon ground cumin

2 cups freshly grated cheddar cheese

¾ cup heavy cream

salt and pepper to taste

In a large stock pot, bring water to a boil and immerse the broccoli for 4 to 5 minutes. Drain and rinse to stop the broccoli from continuing to cook.

In a large soup pot, melt the butter and add the onion, pepper and potato. Stir constantly for about 5 minutes. Add the stock, wine, salt and pepper. Bring the mixture to a boil and then lower the heat to simmer for 25 minutes, or until very tender. Add the broccoli and stir.

Use an immersion blender or transfer the vegetable mixture in batches to a blender and puree until the soup is a smooth consistency. Return to the soup pot and raise the heat to medium.

Add a half cup of the soup mixture to the heavy cream and mix, then transfer the cream mixture to the soup pot and blend. Stir in the grated cheddar and heat the soup thoroughly, but do not let it come to a boil.

Serve this wonderful soup to family and guests to start off a meal of fresh beef or goat or as a stand alone meal.

Recipe shared with Prosperity Acres by Robin Ripley of Bumble Bee Blog www.bumblebeeblog.com

Robin is the co-author of Grocery Gardening and she is in love with making gardens that are beautiful as well as bountiful. She makes as much by hand as possible, including cheese, bread, pastries and wine.