Madonna ate this broccoli cheddar soup, right down to the last drop. That’s how good it was. She is not a cheesehead like I am and usually she prefers to make something else for herself when I have a cheese filled meal but not today. Of course it’s possible that she ate it because he couldn’t be bothered cooking but that’s not likely.
Me, on the other hand like every other American, would eat cheese on anything. When it’s meal time, I wonder why Australians don’t do cheese like I do.
I was at the new Big Top Farmers Market, Maroochydore farmers market the other day just as one of the stall holders was unpacking the last of his broccoli and it was getting close to quittin’ time. I went over to look and he said he’d cut them the day before so I asked for one. He handed over a bag of three heads for $2 and I went home happy.
Early in the day I started a loaf of sourdough bread and after it was on its first rise, I wondered how it would be with that dukkah I made the other day folded into it. So when the dough had risen, I flattened it and sprinkled some dukkah over it and rolled it up and then did it again. That’s why it’s not all nutty and seedy throughout. Maybe I should have just sprinkled it on top.
It was wonderful with our soup and the table was covered in bread sprinkles because we kept slicing and eating it along with our soup. It was a comforting meal for a relaxing weeknight.
- 1 large head of broccoli, cut in chunks - use the stem too
- 1 onion, diced
- 2 cups chicken stock (use low salt)
- 1 small potato peeled and cut in chunks
- 1 carrot peeled and cut in coins
- 1½ cups milk
- ½ cup cream
- 250 grams (8-oz) good cheddar cheese - not pre-grated (save some to garnish if you wish, I forgot)
- ¾ teaspoon freshly ground pepper
- half a pinch of cayenne pepper, seriously, that's all it needs but you can add more.
- salt to taste but the stock and cheese might be salty so I'd wait and test for seasoning after whizzing with the stick blender.
- In a large pot, add the broccoli, onion, potato, carrot, pepper and stock and cook for 20-25 minutes until the vegetables are mushy and the liquid has reduced.
- Blend with a stick blender (you can use anything really - a potato masher would work but it won't be as smooth. I only whiz until the big pieces are gone so it's got some texture.
- Return to the stove and add the milk and cream and heat to near boiling but do not boil.
- When hot, remove from heat and add in the cheese, then stir to melt.
- Because everyone's veggies are different sizes, if it's too thick, add more milk. If it's too thin, add more cheese.
- Test for seasoning and add salt to taste. I needed just a tiny bit.
- Serve with some crusty rolls or bread.