Today for lunch, Ali made broccoli grilled cheese... which I opted out of for my delicious BLT: turkey bacon, horseradish cheddar, spinach, and heirloom tomato.
I can't escape a broccoli and cheese temptation, though, so I made broccoli-cheddar soup this evening, and silly me, after tweeting, I got recipe requests from some friends. Enjoy.
2 tablespoons butter
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 cups broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)
2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)
2 cups milk
1/2 cup flour
1 cup grated cheddar cheese
Salt and white pepper
Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft. Add garlic, cook for another minute. Add broccoli, cook for one minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.
Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently. The soup will thicken (yay starch!) and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste, serve with toast.