For me, Fall time means soup time! I decided to try to make broccoli cheddar soup this week. I had made it once or twice before, but it’s been a while…and I’m not sure which recipe I had used before. This time, I decided to kind of make up my own recipe, after getting some inspiration from a few recipes online. Here’s what I ended up with:
Ingredients:
– 2 crowns of broccoli
– 1 head of cauliflower
– 1 medium yellow onion, chopped
– 4 stalks of celery, chopped
– 5 Tbsp. butter
– ½ cup flour
– 2 cups 2% milk (I’m sure whole milk or half & half would make a creamier soup)
– 2 cups cheddar cheese, shredded
– ¼ tsp. ground nutmeg
– Celery seed
Directions:
- Coarsely chop broccoli and cauliflower and place in a pot; fill pot with enough water to almost cover the vegetables. Boil on stove and cook until vegetables are tender.
- Put the broccoli and cauliflower, along with some of the water from the pot in a blender or food processor; blend until pureed.
- Sautee onions and celery in butter in a large pot until tender; add flour and mix well.
- Add milk to onion and celery mixture. Simmer, stirring occasionally, until thickened.
- Add broccoli puree mixture to the onion and celery mixture, and stir.
- Add nutmeg and a couple dashes of celery seed.
- Slowly add cheddar cheese, stirring until completely melted.
Overall, I thought it turned out pretty good. It would’ve been great in a bread bowl (think Panera)…or at least some French bread on the side. Unfortunately, I had neither. Next time! This made a decent size batch of soup. I think I will be bringing some for lunches this week and freezing some for a later date!
At the Water's Edge 
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