The Times - Serving Waitsburg, Dayton and the Touchet Valley

Ah, Spring. The days are getting longer, and all across town flowers are beginning to push up out of the soil. While most people love the returning sun, it is the cloudy and rainy days that make me love this transitional time of year. In a single day you can watch the atmospheric conditions go from pleasant and sunny to chilly and soggy, then back again. It is this constant fluctuation of the weather that places Spring firmly still in soup season. This week, in need of some comfort I found myself craving a classic: broccoli-cheddar soup. Made from a balance of nutrient rich vegetables, sharp cheese, and plenty of butter, this creamy soup comes together quick making it perfect for a casual weeknight meal.

Ingredients:

6 tablespoons unsalted butter

1 small yellow onion, chopped

1 rib celery, chopped

¼ cup all-purpose flour

2 cups half-and-half

3 cups chicken broth, plus more as needed

2 bay leaves

Pinch of fresh ground nutmeg

Salt and fresh ground black pepper

1 large head broccoli, florets chopped (about 4 cups)

1 large carrot, diced

½ teaspoon ground dry mustard

¼ teaspoon paprika

8 ounces grated sharp cheddar, about 2 ½ cups

1 tablespoon fresh chives, finely chopped plus more for garnish

Directions:

In a large Dutch-oven, or heavy bottomed soup pot, melt the butter over medium heat. Add the onion and celery and cook until tender, about 5 to 7 minutes. Whisk in the flour and cook, stirring frequently, until lightly golden, 3 to 5 minutes, then gradually whisk in the half-and-half until smooth. Next, add the chicken broth, bay leaves, nutmeg, and season to taste with salt and black pepper. Bring to a gentle simmer, then reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Be careful not to scald the broth or boil too rapidly.

Add the broccoli, carrot, mustard, and paprika to the broth mixture. Continue to simmer, over medium-low to medium heat, until the vegetables are tender. Discard the bay leaves, then blend the soup in batches until smooth while retaining flecks of broccoli and carrot. Be careful when blending hot liquids; always vent the lid and cover with a kitchen towel to avoid splashes. Start on low then build up to a moderate speed. Return the blended soup to the pot and set over medium-low heat.

Add the cheese in handfuls, stirring to melt between each addition. If the soup is too thick, add up to ¾ of a cup of chicken broth or water to thin it out. Bring soup back up to a gentle simmer. Stir in the tablespoon of chopped chives. Taste for seasoning, adding more salt as needed. Serve hot in bowls with a garnish of chopped chives and a crack of black pepper over the top.

Notes:

If desired, you could adjust the flavor by using a mixture of mild and sharp cheddar. You could make this soup vegetarian by using vegetable stock or water instead of the chicken broth.

Instead of chives, you could use fresh parsley, or tarragon. Finely chopped scallions could also make a lovely garnish.

I served this velvety soup with some crusty sourdough baguette and a crisp salad of spring greens. This soup is hearty enough for a cozy weeknight dinner, or it could be served as a starter course before grilled or roasted meat.

Enjoy!