Of the hundreds of ways we like to eat broccoli, I’m guessing broccoli with cheese sauce tops most people’s lists. But it’s broccoli-cheese soup that takes the proverbial cake, at least in my book. It’s got lots of fresh broccoli, plenty of tummy-filling cheese, and that comforting homey warmth of a cold night by a hot fire.
It all started when I saw broccoli on sale for 59 cents a pound at my local fruit market, I sorted through the pile for the best specimens, shoved them in a bag, thanked the cashier and skipped out the door—overjoyed at having purchased the magic ingredient I didn’t even know I was looking for. My recent batch of homemade chicken stock was looking for a partner, and I knew right away that the two would be a match made in heaven. It was time for some serious soup, and I wasn’t even going to glance at a recipe.