This weekend when we picked up our CSA box at the Farmer’s Market there was an enormous head of broccoli (see photo to left). I have never purchased such a large head nor had so much fresh broccoli in my house at one time. Now we both like broccoli (much more than yellow squash) but there was just so much of it.
I was talking with the kid about it and asked her what I was going to do with so much broccoli. I thought that maybe I should make my broccoli cheddar loaf, which is sort of like a vegetarian meatloaf, but since I’m the only one who likes it, Alex wasn’t thrilled with that idea.
Alex then suggested that I make Broccoli Cheddar Soup, which we both love. I had not, however, made it before – we had only had it at restaurants. So I went hunting for a suitable recipe and made the soup.
Here is the recipe that I used and adapted. I used vegetable stock instead of chicken, added potatoes and added curry powder to give it a little kick. I also used sharp cheddar and garlic cheddar in the soup. (We get cheese in the box each week and I have a backlog of varieties). And, of course, soy milk rather than cow’s milk.
Before adding the milk, flour and cheese.
Cheesy Broccoli Goodness.
Ready to eat
The soup came out great!! Alex really likes it too but did say that she prefers the corn chowder. Oh well, we have a huge pot of it and she’s going to be eating it for a couple of days. And there is still so much broccoli left that I will be making my fave Broccoli Cheddar Loaf.
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