Broccoli Cheddar Soup

In honor of Papa Joe this soup, a favorite of his,  made its way onto our weekend's menu.  Modifying it only slightly, it proved to be a rich and satisfying soup.  The little lady almost licked her bowl clean, a rare occurrence for our dainty eater.

recipe courtesy of the Food Network

Ingredients:

6 Tablespoons unsalted butter

2 Tablespoons olive oil

1 small onion, chopped

1/4 cup all-purpose flour

2 cups half-and-half

3 cups low sodium chicken broth

2 bay leaves

1/4 teaspoon ground nutmeg

kosher salt and freshly ground pepper

2 heads of broccoli, chopped

1 large carrot, peeled and chopped

2 1/2 cups grated sharp white and yellow cheddar, plus more for garnish

Preheat oven to 425 degrees.  Spread broccoli florets evenly on baking sheet, flavor with 2 Tablespoons olive oil, salt and pepper.  Roast for 5 minutes, stir with spatula, and roast for an additional 5 minutes before removing. (The original recipe does not call for roasting the broccoli.  After comparing two recipes, I decided to take this additional step, adding it to the Food Network's soup preparation.)

Meanwhile, melt the butter in a large Dutch oven or pot over medium heat.  Ad the onion and cook until tender, about 5 minutes.  Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.  Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 to 30 minutes.  Discard the bay leaves.  Puree the soup in batches or puree in the pot with an immersion blender.  (You will still have flecks of broccoli and carrot.)

Add the cheese to the soup and whisk over medium heat until melted.  Add up to 3/4 cup water if the soup is too thick for your desired consistency.  Serve in bread bowls or with hunks of bread, garnish with cheese and enjoy!