I love this soup, and more shockingly, so does Michael. He’d prefer all the broccoli to be ground to bits, but too bad for him.

Broccoli Cheddar Soup

Fresh broccoli, one to three heads
4 tbsp olive oil
1 to 2 tbsp flour
2 cups stock, heated
2 cups milk
2 tsp Worcestershire sauce
dash salt
1/2 tsp red pepper (or more)
1 cup shredded cheddar cheese

Peel and chop the tender broccoli stems, discarding the lower woody potions. Divide the florets into bite size pieces.

Heat the olive oil in a soup pot, then saute the broccoli stems for about five to ten minutes (longer if they are large pieces). Add the flour and stir until dissolved. Pour in the hot broth, and stir. Add the 2 cups of milk. Add all but about a cup or so of the broccoli florets. Add salt, pepper, and Worcestershire sauce.

Simmer for about ten minutes, or until stems are soft.

Puree soup in the blender.

Put soup back into pot on the stove, and add remaining florets and cheddar cheese. Stir and heat for about five minutes. Serve with slices of bread and butter.