Me: Honey, do you think it’s cold enough for soup yet?
Dave: It depends on what day it is.
As infuriating of an answer that is
for someone who already has her mind made up, it’s entirely accurate.
Florida this time of year is up and down. Down and up.
Today, for example.
It was supposed to be high of 80 and partly sunny.
(Turned out to be kind of raining and windy.)
Later this week it will dip back into the mid 60s.
It’s basically the bipolar weather of the southeast.
Meanwhile, every single blog I’m reading is chanting stews! pumpkin-flavored goodness! soups!
So, just because it’s still pretty darn warm outside, that doesn’t mean we can’t crank up the A/C and enjoy some cheesy broccoli soup, right? … Right?
Don’t answer that, I’ve already made up my mind.
What you’ll need:
- 1 whole Onion, Diced
- 1 stick 1/2 Cup Butter
- 1/3 cup Flour
- 4 cups Whole Milk
- 2 cups Half-and-half
- 4 heads Broccoli Cut Into Florets
- 1 pinch Nutmeg
- 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
- Small Dash Of Salt (more If Needed)
- Freshly Ground Black Pepper
- Splash Of Chicken Broth If Needed For Thinning
Melt butter in a pot over medium heat, then add the onions. Cook the onions 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 half-and-half. 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. *Be sure to check on it and stir it from time to time, as it will stick on the bottom if your heat is up too high. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Mash it with a potato masher to break up the broccoli. Splash in chicken broth if needed for thinning, as it will be pretty thick.
Source: [The Pioneer Woman]