While strolling by my garden on the way to the barn a few days ago, among the broccoli that had gotten to the point of actually blooming, I spotted some decent-looking heads that didn't even have those nasty little worms on them that broccoli tends to attract in late summer. Apparently, the weather has been cool enough to get rid of them and allow the plants to grow as they should. So I picked it and got the urge for some broccoli soup. The idea isn't new, but I'd never made any before. Turned out rather well, actually.
Cheesy Broccoli Soup
1 large bunch of broccoli, or about 2 cups, chopped
1 green bell pepper, seeded and chopped
1 large onion, peeled and chopped.
3 Tbsp butter
3/4 cup cream
1 cup water
1 cup grated Colby jack cheese
Salt and pepper
Heat butter in a heavy soup pot, saute pepper and onion until onions are transparent. Add broccoli and 1 cup water. Cover and cook until vegetables are tender. Puree in blender until smooth. Return to the pot and add 1/2 cup milk and the cheese. Heat until cheese melts. Add cream and more milk to achieve the desired consistency. Season to taste with salt and pepper.