I was going to make cheese grits for breakfast over the weekend until I stumbled upon my friend Mark’s post about having made cheddar broccoli soup and I was hooked – line & sinker. It was the perfect weather for it & I had an 8oz tub of pub cheese, (creamed sharp cheddar) from Trader Joe’s & some Parmesan in the ‘fridge so all I needed to pick up was the broccoli. I was also motivated to make soup because the heat in my apt was not working and the first Fall chill had settled in.
After stops to the Union Square farmer’s market and three of my neighborhood grocery stores I was completely underwhelmed with all the broccoli I saw looking bland & lifeless, blue, grey and dry, seeming to lack any vitality with stems that I was postulating would be woody while the broccoli rabe/Rapini whose nutritional value is as bold as it’s flavor was stationed shoulder to shoulder to the broccoli looked rich & vibrant. The green was a deep dark hunter green. It was glistening. I grabbed a big beautiful bunch for less than $4, ran home, made the soup and was eating in 40 minutes. Heres’ what I used and what I did.
What I used:
1 Pot, 1 Pan, 1 mixing spoon or a whisk
3 T Butter & or olive oil, 1/2 diced Onion, 3 T Flour & 1 C Milk – to make a roux
1 bunch – Broccoli or Rapini/Broccoli Rabe – roughly chopped, at least 8oz sharp cheddar, (I added a good sized pinch or two of Parmesan) & 2 – 4 C – cooking liquid
What I did
Preheat the oven to 350 degrees
Roughly chop 1/3 or 1/4 of the bunch of broccoli or Rapini and roast this off in the oven in a pan or on a sheet pan – dry no need for an olive oil coating. The veg should be well washed of course. Let this cook off for about 20-25 mins.
Roughly chop and steam off the remaining broccoli or Rapini
Make the roux while the steaming and roasting is going on. Melt the butter or heat the oil, add the onions & let them sweat for at least 5 mins – until translucent. Sprinkle in the flour and mix well to coat and incorporate the flour into the the butter & olive oil & onions. Let this cook for at least 5 minutes to insure the dusty flour taste is cooked out and what you have not only smells like heaven but a bit on the nutty side. Add at least 1 cup of the milk and stir until you’ve made a nice cream. Toss in the steamed broccoli and at least 2 cups of this cooking liquid mixing in the pot all the while. Mix in the cheese(s) you’re using until melted and well incorporated. Toss in the roasted broccoli or Rapini. Incorporate fully.
I used a whisk to mix the soup but a wooden spoon or any utensil you feel comfortable working with and have available to mix & stir with will do. Some folks might suggest working with a slotted spoon. Work with what you have. Enjoy this time and again, making this soup can not take more than 45 minutes, that includes 5 minutes if you want to blend it. I ate it both ways; chunky and the fully blended.
I hope you enjoy this. I LOVE it and I’ll be making it again in my house.
Here’s to Super, Supper Eats