This is turning into a food blog...but I made such a good broccoli and cheddar soup the other day. It was from a Deborah Madison soup cookbook. She owns the restaurant Greens, in San Francisco (it's right by the water).
Anyway, to make this, you need 4 broccoli trees - you chop the florets, then the stems (after getting rid of the tough exterior). You boil the florets for 3 minutes in a quart of water with some salt, and reserve the cooking water. Then you saute the broccoli stalks, some diced Yukon gold potato, celery and onion with garlic, marjoram, thyme and a bay leaf, in olive oil, for about 5 minutes. Add 3 cups of the reserved cooking water and cook for 10-12 minutes more, until the potatoes are tender. Then you add the florets and just heat them through. At this point, the soup will be pretty thick, so you can add some half and half. Then you take out the bay leaf, puree the soup, put it back in the pot, and add some Dijon mustard, salt and pepper. Very good.
(I have noticed that I am theoretically a fan of the Oxford comma, but almost never use it.)
Anyway, to make this, you need 4 broccoli trees - you chop the florets, then the stems (after getting rid of the tough exterior). You boil the florets for 3 minutes in a quart of water with some salt, and reserve the cooking water. Then you saute the broccoli stalks, some diced Yukon gold potato, celery and onion with garlic, marjoram, thyme and a bay leaf, in olive oil, for about 5 minutes. Add 3 cups of the reserved cooking water and cook for 10-12 minutes more, until the potatoes are tender. Then you add the florets and just heat them through. At this point, the soup will be pretty thick, so you can add some half and half. Then you take out the bay leaf, puree the soup, put it back in the pot, and add some Dijon mustard, salt and pepper. Very good.
(I have noticed that I am theoretically a fan of the Oxford comma, but almost never use it.)
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