Yesterday was a very pleasant day for us. We began our adventures by attending a Met opera broadcast at the Lincoln Theater in Mount Vernon. Starting time: 9:55 am. (We attend as many of these live movie theater opera transmissions as possible. We also enjoy the broadcasts from the National Theatre in London.)

After leaving the theater we decided to have a small lunch, then hit the French bakery at Terry’s Corner. (I draw the line at baking my own croissants). After that, the grocery store. But before going home, we decided we still had the strength to take a short walk along a couple of the new trails on Barnum Point. (And no, for those of you who don’t have the privilege of living in beautiful NW Washington, it was not raining! It was a beautiful, balmy winter day.) Which leads me, in kind of a roundabout way, to this soup.

All day I had been vaguely thinking about building soup for dinner. But while walking along the trails (very enjoyable I might add) I decided to definitely make soup when I got home. But by the time we actually walked in the door, 4:30 or so, it was a little too late to start a soup that would take 2-3 hours to burble. (Yes I know, I could have used my Instant Pot, but that thing actually still terrifies me!) So I looked in my fridge and pantry and made up my mind. Broccoli cheddar soup would fit the bill nicely!

I went on line and searched my blog for the recipe. (And yes I actually use and follow my own recipes!) Well usually that is. This time I just about gasped out loud when I read the ingredients. Three fourths cup butter. Yikes! (No wonder it was so good!)

So in trying to become a reformed butter over user, I decided to work out a new recipe using less butter, while at the same time keeping the wonderful mouth feel of a truly rich, delicious, and thick soup base.

Thus this recipe. We both proclaimed it not just edible, but very yummy. (And yes, I do realize that cheddar cheese is hardly a low fat ingredient. But if you can show me how to make a wonderful cheddar cheese soup with some type of low-fat replacement product, then please use your super powers to also bring about world peace!)   

Just give this recipe a try next time you are in the mood for a creamy soup. Or use my original recipe (Broccoli Cheddar Cheese Soup) if you have no fat restrictions or are under 17 years of age.

BTW, I will learn to use my Instant Pot. I just need a little more time to get used to the idea that this is a newfangled pressure cooker that is not likely to explode! (Or so they say!)

3 c. small chunks of broccoli flowerets and peeled stems

¼ c. (½ stick) unsalted butter

½ med. onion, chopped

½ c. grated carrot

1 garlic clove, finely minced

¼ tsp. seasoned salt

freshly ground black pepper

¼ c. flour

2 c. milk   

2 c. chicken stock (or veggie stock for vegetarian)

pinch paprika

pinch ground nutmeg

3 c. grated sharp cheddar cheese

Garlic Croutons, opt. (see recipe below)

Steam the broccoli until crisp tender. Remove from heat. Set aside.

Melt the butter in a medium sized heavy sauce pan. Add the onion and carrot; cook slowly until tender, about 10 minutes. Don’t let the onion brown. Add the garlic, seasoned salt, and pepper; cook for about a minute.

Whisk in the flour and cook for a short time. Gradually whisk in the milk and chicken stock. Let simmer for about 20 minutes.

Stir in the cooked broccoli, paprika, and nutmeg. Adjust seasoning. Remove from heat and stir in the cheese. Serve immediately garnished with a few croutons.

Garlic Croutons:

1 T. butter or extra virgin olive oil

2-3 c. cubed crusty, chewy bread

granulated garlic

Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward 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 golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.