We've finally had some cold weather here (cold being relative, of course) and cold weather means soup. Actually, I'm a fan of soup no matter what the weather. I don't think I've ever mentioned that Steve and I wanted a soup bar for lunch at our May 2004 wedding reception, but we couldn't find a caterer who could/would do it. I haven't asked around in almost 14 years, but as far as I know there's still a hole in the market for someone to fill.
I love making soup because it is easy and forgiving. I can dig around in the refrigerator and/or freezer and come up with something yummy that works well in soup. In this case, it's Broccoli-Cheddar Soup. We keep broccoli on hand because it's one of Trouble's favorite foods and we keep cheese on hand because it's one of my favorite foods.
Broccoli Cheddar Soup
1/4 c. butter 2 c. milk
1/2 onion, chopped 3 1/2 c. shredded cheddar
1/4 c. flour 1 c. finely chopped cooked broccoli
4 c. broth (chicken or veggie)
Melt butter in a saucepan over medium-high heat. Saute the onion for five minutes, or until tender. Stir in the flour and cook for one minute. It should be completely combined with the onion. Add the broth, stirring constantly. Let that cook for a minute, then add the milk. Bring the mixture just to a boil, continuing to stir constantly. Remove from the heat and use an immersion blender until the soup is smooth. Whisk in the cheddar until it is completely melted. If it does not melt completely, heat over very low heat for a minute, stirring constantly. Stir in the broccoli.