Broccoli and Cheddar Soup

Ever since I was a wee Kala, my mom always warned me about the dangers of eating weird foods a few hours before bed, because they would give you vivid and frightening dreams. Her weird dream trigger foods were mayo and chocolate. Not at the same time, I don't think... This occurred to me last night after feasting on a few marshmallows and then a while later having a cup of roasted beets a few short hours before bedtime. Interestingly enough, I had a very vivid dream about laboriously rolling hunks of various types of cheese in bacon. What can I say except lesson learned, mom, lesson learned.....

This has been a very soup filled winter, and it recently dawned on me I hadn't made Broccoli Cheddar soup in a coon's age. This is one of the first soup  recipes the crazy baker who lived on the beach I used to work with showed me how to make, and once I unearthed it in my old recipe book, I can't imagine how I lived without it for so long.

Broccoli and Cheddar Soup

-3 cups broccoli, washed and chopped

-1 medium onion

-1/4 cup dry white wine

-1/3 cup flour

-1/4 cup butter

-2 cups vegetable broth

-1/2 t. salt

-1 t. pepper

-1/4 t. nutmeg

-2 cups milk or half and half

- 2 cups sharp cheddar cheese

-1/2 cup swiss

Directions: Simmer broth, wine and onion in saute' pan 15 minutes covered. Warm milk in separate pan. In a soup pot, melt butter and whisk in flour, cooking until small balls form, stirring constantly. Whisk in warm milk until combined, then add salt, pepper and nutmeg. Stir until thick and smooth over medium low heat, 8-9 minutes. Add broth mixture and stir to combine. Add shredded cheese and stir until melted. Briefly steam or blanch broccoli until softened and add to mixture. Serve warm.

*6 servings

I have been kissed by strangers over this recipe.  And hugged. And chased around a kitchen with a turkey baster full of dry ice. ( That's the crazy person who taught me to make it...)

Like most soups, it's better a day after it's made, because that's when all the flavors start to mix together, so this is a great soup to make ahead of time.

We called this soup "vegan repellent" ( in jest I swear!) because it was so cheesy, and one of the vegan cooks would always poo poo it. It's just because he was jealous that his fake soy cheese tasted like the love child of Velveeta cheese and candle wax. I serve it with toasted baguette and the rest of the dry white wine. Enjoy!