Last Sunday I made that cheesy classic I only got introduced to when I started dating the Food Critic, broccoli cheese soup. I had never heard of the idea of combining vegetables and cheese, never mind making an entire soup out of cheese. The very idea was mind boggling until I met his mother, the queen of cream based and flour thickened sauces (and cookies of all kinds). This opened the window to a brand new genre of cooking I had never known before. I guess you could call it artery clogging classic Americana, but despite my initial misgivings, I have grown to love it. Sunday, with its fall-like weather and the happy cozy home, seemed like a perfect time to make the soup. I also got to break out my mini grater and storer in one doodad (see it in action, at right!) which is a lot of fun.
I’m usually scared away from Emeril recipes as I find anything that calls for a special seasoning mix that makes a loud noise kind of frightening. However, this recipe looked innocuous, and even, might I say, delicious. And so it was.
Gently cook a cup of sliced onions in 3 T of melted butter with some nutmeg, salt and pepper until soft. Add a chopped clove of garlic and some fresh thyme and sautee until fragrant. Add 3 T flour (it’s ROUX TIME BABY) and cook until well blended. Slowly add 3 cups chicken stock, whisking all the while, and bring to a boil. Depending on whether you like big pieces of broccoli in your soup or simply creamy soup, you can blend now or later. I like big pieces so I blended now (immersion blenders are your best friend). Then I added one head of broccoli, cut up into pieces. Simmer for 10 minutes. Lower heat and stir in 1/2 cup of cream. Serve hot!