Try This: Broccoli Cheddar Soup

When I was growing up in Montana, a special treat for the family was to go "into town" and eat lunch in a restaurant called Jacob's. I always ordered the ham and cheese croissant with a cup of broccoli cheddar soup. The restaurant had celebrity names for each different soup and sandwich combination. I wish I could remember what this one was called. Anyway, here's my take on that hearty soup. It makes 4 servings but I recommend making it for yourself and eating the leftovers over several blustery days.

2 tablespoons butter
1 small yellow onion, minced
2 tablespoons flour
4 cups organic chicken broth
3 cups fresh broccoli, finely chopped
1/2 cup cream
1 cup shredded sharp cheddar cheese
salt and pepper

Melt the butter in a Dutch oven. Add onion and cook until softened, 5 minutes. Sprinkle the flour over this and cook for 1 minute, stirring. Slowly add the broth, scraping up any browned bits on the bottom. Bring to a simmer and cook, uncovered, for 5 minutes.

Add the broccoli to the soup and simmer until tender, 7 -10 minutes. Transfer the soup to a blender and puree 1 minute. If you prefer no chunks of broccoli, puree it a bit longer.

Pour the soup back into the pot and stir in the cream. Carefully bring the soup to a simmer, then remove the pot from the heat. Stir in the cheese until it is incorporated. Season with salt and pepper to taste.