OK, I know summer is just right around the corner. So why, I can hear you asking, are you giving us a recipe for soup? Well, the answer is very simple. I was really busy the other day, and I knew I was not going to have time to prepare an elaborate dinner. I remembered that I had a container of this soup in the freezer. So I took it out of the freezer about mid day and let it defrost on my counter. Then when it came time to eat, I slowly re-heated the soup on top of the stove (and yes, I did use a pan) and served the soup with some left over oyster crackers that had been patiently waiting for me to re-discover them in the pantry.

Well the re-heated soup was just so delicious, especially with the oyster crackers, that I felt duty bound to share this recipe with you as quickly as possible.

Usually I serve this soup with homemade croutons, recipe below, but since I was short on time as well as homemade croutons, the oyster crackers were brought in as pinch hitters. (Or more correctly spelled “pitch” hitters when it refers to baseball!) And yes, it’s baseball season again!!!

So, regardless of what time of year you choose to serve this easy to prepare soup, your family and friends are going to love it. Even your veggie-phobic children might forgive you the “green stuff” in the soup if you let them sprinkle on their own oyster crackers.

And for all of you, who are Mariner lovers, sorry about the baseball season “again” jab. But I’m afraid I am stuck in the 50s and 60s when it comes to enjoying baseball. Sick’s Stadium on Rainier Avenue; the sun is shining warm on my face, I’ve got a big old hot dog in my little hands, and I’m sitting next to my dad and little brothers. I can actually see the faces of the players up close and personal without the aid of huge screens judiciously placed around the field. Those were the days! Go Rainiers!

And “go” Broccoli Cheddar Cheese soup. It’s fast and easy to prepare and tastes like a million dollars. Yeah team!

• 3 c. chopped broccoli
• 3/4 c. unsalted butter
• 3/4 c. chopped onion
• 3/4 c. flour
• 3 c. chicken stock or vegetable stock
• 4 c. milk
• 3 c. grated sharp cheddar cheese
• kosher salt
• freshly ground black pepper
• pinch nutmeg

Steam chopped broccoli until crisp tender. Set aside. Melt butter in heavy medium sized sauce pan. Add onion and sauté until onion just begins to show a little brown around the edges. Add flour and cook until mixture turns the color of coffee with cream, stirring continuously. Slowly whisk in chicken broth and milk. Cook until mixture boils and thickens. (If too thick, add a little more milk.) Add broccoli. When heated through, remove from heat and stir in grated cheese. Add salt if necessary, fresh ground pepper, and nutmeg. Serve with Garlic Croutons or oyster crackers.

Garlic Croutons:

• 1 T. butter or olive oil (or combination)
• 2 c. cubed crusty, chewy bread
• granulated garlic

Melt butter in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upwards of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are dry, a nice golden brown and crunchy, lightly sprinkle with granulated garlic. Remove from heat, cool, and store in an airtight container. Use on soups or salads.

Note: And yes, there is a huge difference between store-bought croutons and crusty baguette bread cubes toasted at home. Home prepared croutons are ever so much tastier, with half the salt and none of those unpronounceable ingredients that we are told might lead to all kinds of unspeakable health issues latter in life. (If we even live long enough to have a later life that is!)