It's officially fall. I should be in Rhinebeck for NY Sheep and Wool, but since too many people think that being considerate of others is too much of a sacrifice, the festival was cancelled.
Anyway, we're doing our part and staying home as much as possible. The weather has turned cooler, so my soup-loving husband has started demanding soup. Because I am a monster who twists his words in order to make his life miserable, I made broccoli soup. (We also had a gorgeous head of broccoli from our CSA. This thing was so massive and beautiful that I felt guilty about chopping it up. I am planning to make a casserole with cauliflower and kale tonight, because I love forcing him to eat foods that he hates. Also CSA.)
Sharing this recipe because it actually was quite tasty. I feel guilty about making ya'll scroll through three paragraphs to get to the recipe, but hey, at least you won't be forced to close an intrusive video or a pop-up asking you to join my email list. Source recipe is at this link, with all sorts of shit to scroll through before you get to the recipe: broccoli cheese soup. This is what I did:
INGREDIENTS (amounts approximate; it's soup):
1 tablespoon + 4 tablespoons unsalted butter, divided
1 onion, diced
3 cloves garlic, pressed
1/2 cup all-purpose flour
4 cups stock (I used water + mushroom bouillon)
4 cups milk (she used half and half, I prefer keeping that for my coffee)
1 giant head of broccoli, diced into bite-size pieces
6 small carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
dry mustard powder
Big chunk of sharp cheddar cheese, grated (half a Costco-sized package)
Saute the onion in a little bit of butter until it makes you happy.
Add the garlic and cook a bit longer.
Add another whack of butter, and after it melts toss in the spices: dry mustard, smoked paprika, and chili powder.
Let them bloom just a bit, then stir in the flour.Disclosure: I see no point in dirtying another pan in order to make a roux.
Add carrots now if you like them best when cooked into oblivion, like I do.
Slowly add the vegetable stock, whisking constantly. (I used a spoon rather than a whisk.)
Slowly add the milk, whisking constantly.
Allow mixture to simmer over low heat, stirring occasionally.
While mixture is simmering, chop the broccoli.
When the giant head of broccoli is in small pieces, dump that in.
Simmer until the texture of the broccoli makes you happy.
While the soup is cooking, grate the cheese if you aren't using the pre-grated stuff.
Dump in the cheese, stir until it's melted and integrated.
I was just told that if I ever have to "get rid of" more broccoli, this soup is an acceptable way to do it, but it needs a sandwich as a side. Or maybe the soup is the side. Whatever. I ate the leftovers, so I don't care what he thinks. (Yes, I am pissy. I was watching a livestream on my tablet and he walked upstairs to tell me he was thinking of buying a projection tv thing so I could watch livestreams on a 100" thing. I don't think he even realized he was interrupting something. So he's getting cauliflower and kale for dinner.)
And hey, it's the end, let me share an ugly picture of the soup: