Recipe Of The Day: Spicy Broccoli, Cheddar & Red Potato Soup

Nothing heats up the soul or the body like a bowl of fresh Broccoli & Cheddar Soup. Even though it is still hotter than we would like it be outside, eventually the colder temperatures are going to take over leaving us all in need of something to warm us up besides a few strong libations. This soup is hearty and delicious and can even go with some great shredded chicken or even eaten out of good strong loaf of your favorite bread that has been hollowed out. Whatever you choose to do, this dish is a nice alternative to all of the BBQ, salads and fried foods we have been tearing through all Summer long.

Enjoy.

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Ingredients

1 large bunch broccoli

1 small onion, diced fine

1 large red or purple potato, large diced

¼ cup all-purpose flour

3 cups low-sodium chicken or vegetable broth

¼ tsp freshly grated nutmeg

1 cup grated sharp Cheddar or Gruyere cheese

1 tsp Worcestershire sauce

1 tsp crushed red pepper flakes

1 small dash hot sauce

One 12-oz can of fat-free evaporated milk

Kosher salt and freshly ground black pepper

2 scallions, thinly sliced

Directions:

Separate the stems and the florets from the broccoli.

Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat.

Add the broccoli stems, onions, potatoes, pepper flakes & hot sauce and cook, stirring, until softened, 7 to 10 minutes.

Add the flour and cook, stirring, until lightly toasted, about 2 minutes.

Stir in the broth and bring to a boil.

Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan.

Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.

Add the entire contents of the pot with the florets to the soup along with the nutmeg.

Stir to combine and remove from the heat.

Stir in your choice of cheese, Worcestershire and milk.

Season with Kosher salt and pepper to taste.

Garnish with the scallions.

A little Side Note:

Although commonly there is none of this soup left after it is made, Leftovers should be reheated in the microwave rather than the stove top as the cheese will break and separate from the broth.