MEATLESS MONDAY! We have 25 beautiful broccoli plants in the garden. After they make the initial broccoli head like the one in the grocery store, the plant starts producing little broccoli shoots. Well, I have many, many little broccoli shoots. Since my husband and I love soup, I decided to make a Broccoli Cheddar Chowder for lunch. I like to top mine with a little hot pepper oil from the best hot peppers I have ever had, Pap’s Peppers from Altoona, Pa, (Oh, So Good)! My son was visiting and he and my husband said it was the best broccoli soup they ever had. What a wonderful compliment…
Broccoli Cheddar Chowder
1/2 stick butter
1 cup diced onion
2 cups half and half
2 cups milk
1/2 cup flour
3 cups chopped broccoli
2 cups cheddar cheese
1 tsp salt
1 tsp pepper
In a sauce pot, sauté onions in butter on medium-low heat until onions sweat and become translucent. Then add salt & pepper and flour, cook 2-3 minutes, stirring constantly.
Add the half & half and one cup of the milk. Stir until milk starts to thicken.
Add the broccoli and cook until broccoli becomes tender.
Finally add the last cup of milk and the cheese. Stir until the cheese melts into the soup.
As I said before, I drizzle some pepper oil on top which gives this dish a wonderful and mild heat.