This Saturday was the first day the broccoli field was open to visitors. If you want to pick your own broccoli, you have to put down a $5 security deposit to get a chopping knife. Broccoli stems are thick and tough and you can’t just rip the heads off the plant. Or maybe you can and they just don’t let you because then you’d probably ruin the whole plant.
It doesn’t matter anyway, because the knife is way more fun.
We cut three large heads (and also picked some Swiss Chard, which was next to the broccoli field).
When we got back home, feeling chilly and tired, we immediately put the fresh broccoli to good use by making a yummy Broccoli Cheddar Soup.
- 1/4 cup butter
- 1 onion, cut into medium dice
- 2 teaspoons garlic powder
- 1/2 teaspoon ground white pepper
- 1 (16 ounce) package frozen chopped broccoli
- 1 quart chicken broth
- 1/2 cup all-purpose flour
- 1 1/2 cups whole or 2% milk
- salt to taste
- 8 ounces shredded sharp Cheddar cheese
- Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
- Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
- Season with salt to taste.
It was so warm and tasty and a great way to offset a chilly day.