Hello faithful and new readers! I'm sorry for the bit of a break this week. The flu and cold fairy decided she'd make a stop at my house this week. The only gourmet thing I've been making every night is TheraFlu (which, by the way, does not compare to NeoCitran, right Canadian readers? NeoCitran is awesome). Although a cough has stayed with me, I finally had enough energy to whip up a simple, easy, hearty soup for a chilly New England day.
I had luck in having everything to make this because of two reasons: One, the broccoli from my Heron Pond Farm Winter CSA share was still in awesome shape after about a week in my crisper. I'm telling you people, you buy local, you have so much more time to use produce AND it still tastes amazing after some time in the fridge. Two, I was lucky enough to win blocks of Cabot Extra Sharp, Seriously Sharp, Racers' Edge and Reduced Fat cheddar and a cute little cutting board from Cabot and New England through a Yummy Mommy's Eyes. Please check out Michele's blog, she has some awesome stuff there and the cutest bunch! I've sung Cabot's praises on this blog before, their products are top notch and I love the Vermont dairy farmers they support.
On a side note - I was psyched to see my Pumpkin Roll with Ginger Cream Cheese Filling on Foodbuzz's Top 9 this week! Foodbuzz is the lovely company that places those ads on the side of my site. They pick 9 great recipes and food photos a day out of all of the submissions they get in 24 hours. It's a cool little accomplishment and if you're reading my blog because you found it through the Top 9 this week, welcome!!
Cabot's Broccoli Cheddar Soup
Source: Cabot Cheese
2 tablespoons Cabot Salted Butter (I only had the unsalted Cabot, so I added a teaspoon of salt)
2 cups peeled and diced boiling potatoes (about 2 medium)
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 can chicken broth (14.5 ounces)
2 cups milk
3 cups broccoli (chopped florets and thinly sliced stems)
8 ounces Cabot Sharp or Extra Sharp Cheddar, grated (about 2 cups)
1 teaspoon fresh lemon juice (omitted, since I was out of lemon)
salt and pepper to taste
1/4 teaspoon smoked paprika (optional and added to the Cabot recipe)
In a large saucepan or dutch oven, melt butter (and a teaspoon of salt if you're using unsalted butter) over medium heat. Add potatoes and onion and stir until the onion is tender, about 5 minutes.
Add flour and cook, stir for 2 minutes longer. Stir in chicken broth and milk. Bring to a simmer and cook until the potatoes are nearly tender, about 5 minutes. Add broccoli and cook until the broccoli is tender, about 5 minutes longer.
Remove from the heat and stir in cheese. Add smoked paprika and lemon juice if using and finally, salt and pepper to taste.
Serve with crusty bread or crispy crackers and enjoy!