What’s better than a warm cup of soup on a cold rainy day?
What you need:
- 1 broccoli crown
- 2-5 small, medium carrots
- 1 medium onion
- 1 small celery root or 2-3 turnips (or other veggies)
- 3 tbsp flour
- Salt & Pepper
- 3 tbsp butter
- 3 cups chicken stock
- 2 cups milk
- 8 oz cheddar cheese
- crusty bread for serving
Chop the carrots, onions, and celery root, turnips, or potatoes into bite sized pieces. The larger the pieces, the chunkier the soup. Tear the florets off the broccoli stalk. Trim florets into bite sized pieces, and slice the stalk thin. (Yes, you can eat the stalk!)
Put a nice glug of oil and cook the carrots, onions, and root vegetables for 5 minutes until softened but not caramelized. Season with salt, pepper, and paprika. Melt the butter in the pot, then add the flour. Toss everything together coating the veggies.
Then add broth and milk to pot and season. Bring to a simmer and cook for 15 minutes. Meanwhile, char your broccoli. Heat a dry cast-iron skillet over high heat. Cook the broccoli, turning occasionally, until the surfaces are blackened & charred. 10-15 minutes. Let cool on a large plate. Do this in batches.
Gently stir the broccoli and the cheddar cheese into the soup. Serve warm with crusty bread!
You can always add the herb of your choice to add some pizzazz. Or top with crispy bacon.