MUNCHIE MONDAY: BROCCOLI CHEESE SOUP

A WEEKLY HOME COOKING COLUMN FEATURING QUICK RECIPES WITH LOCALLY SOURCED INGREDIENTS

LOCAL AGRICULTURE

When I was growing up, we grew food; we cooked, we preserved. When I was young, I would often be out in the garden in the cool early morning. I spent that time with my dad before the bustle of the day whisked him away. I developed an appreciation for the sunrise early on in life. 

One particular morning, I remember learning how broccoli grows. I was small and it didn’t take much for a plant to seem enormous. I meandered down the row behind my dad, still wearing my nightgown. When we came upon a deep green plant with large thick leaves that seemed to be growing in a heap, my curiosity was sparked. I asked my dad about the plant and he motioned me over as he began parting the leaves. When I peered inside and saw my favorite vegetable, I was struck with amazement and marvel. 

This memory drove my knowledge that our relationships are connected to food. Life has only grown my understanding that food is the intersection of environmental, economic, and social health. I grow my understanding of this every day. 

The recently dreary weather combined with that warm memory means we have to make Broccoli Cheddar Soup. I like this soup paired with an Arugula salad and citrus dressing. Faircrest Farms has plenty of Arugula in stock!

Broccoli Cheddar Soup

INGREDIENTS

• 1 tablespoon Mountain Born Creamery butter, available at Urban Prairie

• 3 cloves garlic, minced

• 1/2 cup chopped onion

• 3 cups broccoli florets

• 3 1/2 cups broth

• 1 cup heavy cream, available locally at Rosehill Dairy

• salt and pepper, to taste

• 2.5 cups shredded cheddar, available at Gossner’s and Harmon’s Grocery

• 3 tablespoons softened cream cheese

DIRECTIONS

Using a large pot over medium-high heat, saute the onion and garlic with the butter. Saute until fragrant.

• Add the broccoli florets and broth to the pot. Sprinkle in the salt and pepper.

• Bring the pot to a boil, and then reduce the heat to medium and simmer uncovered for 10 minutes.

• Remove the pot from the heat, add whipping cream and cream cheese. Mix well. 

•  Begin adding in the shredded cheese 1 cup at a time. Stir in each cup of cheese before adding the next cup. This helps to ensure that the soup isn't clumpy.

• Serve immediately! I like to top it with chives and sour cream.