Broccoli Soup with Undertones of Onion and Cheddar

I like soup, if you hadn't noticed. Soup is fun to make. It usually keeps well. And, it is easy to get to the table on time.

I often make a cauliflower soup that even my granddaughters enjoy. (This is possibly because even small children can break the head into small florets. Letting them do this, helps to make the soup theirs.)

Inspired, I decided to try a broccoli version of my popular dinner time fare. I believe it worked out quite nicely and, more importantly, my wife liked it. She's my harshest critic.

Ingredients

2 Tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 1/2 lbs. of broccoli, stems peeled and chopped
3 cups of chicken stock
1 cup of 1% milk
1 cup of shredded cheddar cheese, I like the medium to old cheddar best
a few tablespoons of fat-free sour cream
some crumbled blue cheese
some chopped chives
salt and pepper to taste

Directions

Warm the olive oil in a large, stainless steel pot over medium heat. Add the diced onions and sauté until the onions are soft and translucent. This should take from three to five minutes. Add the minced garlic cloves and continue to sauté for another minute. Do not let the garlic burn. Add the broccoli and continue to sauté until the broccoli begins to soften, turning a bright green.

Add the stock and milk and bring all to a simmer over medium heat. When bubbles appears, turn the heat to simmer, partially cover the pot and cook until the broccoli is tender. This should take about 15 to 20 minutes. Remove from heat.

Although the following can be done in either a food processor or blender, I like to use a handheld immersion mixer. I find the KitchenAid with the metal housing surrounding the blade very good.

 Stay clear of the handheld immersion mixers with a plastic housing surrounding the blade. This can soften when mixing hot foods allowing the sharp, quickly spinning blade to come in contact with the bottom of your pot. The damage can be extensive.

Purée the soup until smooth and then, with the soup still retaining heat, add the shredded cheese. Blend with a whisk until the cheese disappears. Season with salt and pepper.

Return the soup to the heat, when hot ladle the soup into warmed bowls. Garnish each serving with a tablespoon of fat-free sour cream, some crumbled blue cheese and a few chopped chives. (I forgot the blue cheese when taking the picture. The soup, although excellent, did miss something.)