Classic Broccoli Cheddar Soup

1. 1

   Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups total).

2. 2

   In a pot, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and hot pepper flakes. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add florets; simmer covered for 5 minutes or until vegetables are softened.

3. 3

   Transfer to a blender or food processor, in batches, or use an immersion blender in hot pot and puree soup, adding Milk until smooth. Return to pot if necessaary. Heat over medium heat, stirring , until steaming, but do not let boil. Stir in more milk if soup is too thick.

4. 4

   Season with up to 1/2 tsp .salt. Ladle into bowls, sprinkle with cheese.

5. 5

   COOKING TIPS: To dress this soup up for enterraining, sprinkle the cheese on thin slice of baguette and toast under the broiler for elegant croutons, then float them in the bowls of soup.

6. 6

   FOR THE ADVENTUROUS: Reduce the broccoli to 4 cups and add 2 cups chopped trimmed rapini with the florets and 1 tablespoons chopped fresh sage instead of the dried thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.