Broccoli, beautiful chard, baby garlics and more!

Did you get a load of how gorgeous today’s chard was? Almost too pretty to eat… almost. The broccoli was also pretty great. If you still have a lot of it on your hands, and aren’t exactly sure you’re wanting to eat basic steamed broccoli for the rest of the week, try something like this tasty recipe for Broccoli-cheese soup that I quite like, from the Pioneer Woman:

Broccoli-Cheese Soup


  • 1 whole Onion, Diced
  • 1 stick 1/2 Cup Butter
  • 1/3 cup Flour
  • 4 cups Whole Milk
  • 2 cups Half-and-half
  • 4 heads Broccoli Cut Into Florets
  • 1 pinch Nutmeg
  • 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
  •  Small Dash Of Salt (more If Needed)
  •  Freshly Ground Black Pepper
  •  Chicken Broth If Needed For Thinning

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)



For those avoiding meat and dairy, here’s a beautiful sesame-ginger broccoli soup recipe from Vegetarian Times.

Sesame-Ginger Broccoli Soup

Sesame-Ginger Broccoli Soup

Serves 6

30 minutes or fewer

A combination of ginger, sesame, and tamari add Asian flavors to a simple broccoli soup.
  • 10 cups broccoli florets, divided
  • 1 2-inch piece fresh ginger, peeled and sliced
  • 1 tsp. salt
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. pickled ginger, plus more 
for garnish, plus 1 Tbs. pickling liquid
  • 1 Tbs. toasted black and/or white sesame seeds, for garnish

1. Set aside 2 cups smallest, prettiest broccoli florets.

2. Bring 8 cups water, fresh ginger, 
and salt to a boil in large pot. Add remaining 8 cups broccoli florets; cook 
5 to 7 minutes, or until broccoli is bright green and tender.

3. Transfer broccoli from water to blender with slotted spoon; discard ginger. Carefully add cooking water, tamari, oil, pickled ginger, and pickling liquid to blender. Purée until smooth.

4. Return soup to pot, and turn heat 
to medium-low. Add reserved 2 cups broccoli florets, and simmer soup 
5 to 7 minutes, or until florets are crisp-tender. Season with salt and 
pepper, if desired. Garnish with pickled ginger and sesame seeds.


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