Broccoli Cheese Soup

Chad declared this was 5 stars! 5 thumbs up! 5 children...  Heh heh, we can't do much around here without someone quoting Studio C.

Anyway, I actually used cauliflower and broccoli because I didn't have enough of just broccoli. And I learned that you can use broccoli stems, especially for things like this soup. You just peel the tough outer part with a vegetable peeler and the inside is nicely flavored and tender! It always kind of bugged me to throw away half of what you purchased with broccoli. The original recipe called for bacon too, but I didn't put any in and it was still yummy!

Broccoli Cheese Soup
3 T. olive oil
1/4 c. chopped onion
3 T. flour
1 1/4 lbs broccoli and/or cauliflower, cut into pieces
4 c. chicken broth
1 c. milk
1/2 tsp. salt
pepper, to taste
1/2 c. heavy cream
1 c. shredded cheddar cheese

In a large pot over medium heat, saute the onion in the olive oil until softened. Whisk in the flour and cook 1-2 minutes, stirring constantly.
Add the broccoli and/or cauliflower, broth, milk, salt and pepper. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer for 10 minutes or until the vegetables can be pierced easily with a fork.
Blend until smooth with an immersion blender or in batches with a counter top blender.
Stir in the cream and cheddar and heat through.

Adapted from 100 Days of Real Food.com