We've been having the great vegetable battle in our house. I'm sure that you can guess who's not eating her vegetables! After many tears (mine) and screams (hers), I came to the conclusion that I need to do the old hide-vegetables-in-more-tasty-foods thing. Broccoli is a power vegetable, and so easy to incorporate. It's been cold and wet this week in San Diego, so when better to make up some broccoli and cheese soup?
I wanted a little more flavor and for this soup to be vegetable heavy, with the cheesy soupy part, so I mixed up a little mirepoix as my base, then added the rest.
2 tbsp chopped onion (about a quarter of a large onion)
1 carrot, peeled
1 stick celery, ends trimmed
2 tbsp butter
2 tbsp flour
1 1/2 cups milk (I use whole, but 2% would work)
2 cups stock (vegetable or chicken)
1 cup fresh or frozen broccoli (steam for a minute in the microwave if using fresh)
1/2 cup cheddar cheese, grated
Finely chop the onion, carrot, and celery. Place into a large saucepan and saute with the butter until tender and onion is transluscent, about 3 minutes. Add the flour, blending well. Pour in the milk and stock, slowly, stirring and alternating the items. Add in the broccoli, and allow the soup to come to a boil. Smash broccoli into tinier bits with a wooden spoon. Stir in the cheese.