It's that time of year....
Cream of Broccoli Soup is one Ryan's favorites so I fiddled with this for quite some time. Enjoy!
2 Tbs Butter
2 White Onions, chopped
3 cloves garlic
1 1/2 lbs of broccoli, cut up in small bite-sized pieces and split
4 medium white potatoes, cut up
1/8 tsp nutmeg
3 C Chicken Stock
3 C Beef Stock
1 C Milk
1 1/2 C Heavy Cream
Salt & Pepper to taste (generous w/ salt)
2 C Cheddar Cheese, grated and split
Melt butter in large stockpot. Add onions and cook for 5 min, stirring. Add garlic and cook 30 seconds.
Add stocks, 3/4 of the broccoli, potatoes, and nutmeg-bring to a boil over medium high heat. Simmer gently, covered for 20 minutes.
Puree soup to desired consistency with a blender (I puree it completely and then add the remaining broccoli to allow for some nice sized pieces) or immersion blender (return to pot if removed for pureeing). Now add the remaining broccoli, milk, cream, salt, and pepper. Heat through. Add 1 C of cheese. Serve hot with additional cheese on top and your favoite bread (watch for some of our dinner breads soon or check out Nikki's Shabbat Bread-it's awesome if you have the time)