recipe developed for Beemster
It’s January. That time of year when the Christmas decorations come down and winter is a whole lot less cheery. Add to that a winter storm, but not just any winter storm. No, we’re currently experiencing a bomb cyclone or bombogenesis. In my entire life, living in the Northeast, I can honestly say, I have never heard those words. Just looks like a good, old fashioned blizzard to me.
I don’t know what you do in a blizzard, but me… I cook. And with the cold that has set in after Christmas left, I’ve been craving soup, soup and more soup. Since I wasn’t about to venture out into these blizzard conditions I had to work with what I had on hand. There’s almost always cheese, half and half and some kind of veggie in my fridge. So creamy, cheesy broccoli soup it is! I did have fresh broccoli, but frozen would have worked just as well. This soup takes only 30 minutes from start to finish.
So whip up a batch, get cozy and enjoy the bomb cyclone, or the bombogenesis, or maybe just a blizzard.
- 4 tablespoons unsalted butter
- 1 small onion chopped
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups vegetable broth or chicken broth
- 2 cups half and half
- 1 pound broccoli crowns coarsely chopped (about 6 cups)
- 2 cups shredded Beemster Royaal
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Melt butter in 4-quart saucepot over medium heat. Add onion and salt and cook 4 minutes or until almost tender. Add garlic and cook 30 seconds. Stir in flour and cook 2 minutes, stirring constantly. Gradually whisk in broth and half and half until smooth. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 2 to 3 minutes or until slightly thickened.
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Stir in broccoli and simmer 10 minutes or until tender. With an immersion blender or regular blender, process soup to desired consistency. Return soup to pot and stir in Beemster until melted. Season to taste with salt and pepper and garnish with additional shredded Beemster.
