Soupruary 4th: Broccoli, Red Pepper and Cheddar Chowder

Well, color me converted.


This is the part where I admit I WAS WRONG. I was convinced I'd never meet a broccoli & cheese soup that I liked. I don't like it in restaurants, and--goodness--last year's attempt was (how do I say this in a way that won't hurt my feelings?) unsuccessful. Vindication tastes almost as delicious as this soup.

The Location:
My apartment--Downtown
Stevie G's house--Westside

Attendees:
Josh, me
Special delivery to Steve and bionic-Marisa, with swift-recovery wishes

Menu:
Broccoli, red pepper & Cheddar chowder
Baked penne with roasted vegetables

Entertainment:
Bye Bye Birdie (Musicals: Not just for Sundays anymore!)
The transformation of the Christmas tree into the Valentine's Day tree:

The Soup:
Comforting, homey, yet unexpected--The different colors and textures keep this soup from seeming too familiar.


It's creamy and cheesy without feeling heavy or overly thick--Definitely a time to use high quality dairy products. This soup probably won't blow anyone's mind, but it's definitely going to please a crowd and leave you feeling satisfied and kinda lovey-dovey.


Adapted from Gourmet, December 2001

2 small heads broccoli (or whatever one bunch is at your grocery)
2 medium russet potatoes, peeled and chopped into 1/2 inch cubes
1 large onion, chopped
1 red bell pepper, chopped into nice bite-sized chunks
l large garlic clove, finely chopped
2 tablespoons unsalted butter
2 teaspoon ground cumin
2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
3 tablespoons all-purpose flour
1 cup half-and-half (Cincinnatians: may I recommend Snowville Creamery?)
8 oz sharp Cheddar, coarsely grated or crumbled (2 cups) (I used an aged white Vermont extra sharp Cheddar)

To prepare the broccoli, first cut off the tough lower third of the stem. Separate the crown from the rest of the stem, then piece the crown into little florets (no bigger than 1 inch), and set them aside. Bring a large pot of salted water to a boil. While you're waiting for it to boil, peel and finely chop the broccoli stems. Add the florets to the boiling water for 2 or 3 minutes, till bright green but still crisp. While they're cooking, prepare a bowl of ice water. Do not drain your broccoli water--Transfer the florets to the ice water using a slotted spoon and reserve the broccoli water.

Melt the butter in a heavy soup pot over medium heat. Add potato, onion, red pepper, broccoli stems and garlic and cook 8 to 10 minutes, stirring occasionally.

While constantly stirring, add cumin, salt, pepper and mustard and cook 1 minute. Continuing stirring, add flour and cook 2 minutes.

Add 4 cups of reserved broccoli water and simmer partially covered 10 minutes, or until potatoes are tender.

Stir in half-and-half and cheese and cook until cheese is melted. Season to taste.

With an immersion blender, puree about 2 cups of the soup, or until it's reached a consistency you like. Alternately, you can remove two cups of soup to a standard blender, puree (carefully), and return it to the pot.

Add florets and cook 2 minutes or until heated through.