Broccoli Cheese Soup

Rule of thirds don’t fail me now

This is a fantastic soup that is fairly quick to make. The secret is slow cooking the roux and then adding a lot of tasty cheese.

Any assortment of real cheese could be used here, as long as cheddar is the most dominate flavor.

Broccoli Cheese Soup

• 2-3 large broccoli heads chopped into small bits
• 1 1/2 cups onion finely diced
• 2 cayenne peppers diced fine
• 8 tbsp butter
• 1/3 cup flour
• 4 cups chicken stock
• 1 cup whole milk
• 1 cup heavy cream
• 3 cups shredded cheese 75% aged cheddar 25% smoked Gouda
• Salt/pepper

In a large stock pot melt butter over medium low heat. Saute onion until golden, then add hot pepper and saute until soft. Add flour and beat into butter. Cook roux until dark golden brown over very low heat stirring constantly. Add stock and whisk. Add broccoli and bring to a boil. Turn heat down to a simmer and add milk. Season with salt and pepper and then cover. Cook on low heat until broccoli is soft, about 30 minutes, stirring every ten. Blend 1/3 of the soup to a fine puree and then add it back to the pot. Add cream and then cheese a handful at a time. Stir until cheese melts then add another handful. Remove from heat and let stand five minutes before serving.