Eat More Veg

It’s 36* here in Kentucky. Besides my boys who currently live for snow boarding (because cold weather means a lot of snow making opts at Perfect North Slopes), I am one of the few people I know who loves bitter cold weather. I love winter, cloudy days, the dreary barren bones of leafless trees, the smell of neighborhood fireplace at dusk and so forth. One of the reasons my heart longs for winter is soup. Yes, soup. All kinds of soup. “Eat More Veg” month could have very easily been “Eat Only Soup” month. But my marriage matters a lot to me and keeping my husbands happy does not include serving him soup. “It’s not a meal,” he says. He is not alone, I know several people who agree him. But over the years and usually with freshly made bread I am turning his mind to a new way of thinking. I am doing it with soups like this one. (and for the love of cheese, grate your own. It’s cheaper and it not coated with weird crap that kills the taste.)

BROCCOLI CHEDDAR SOUP

• 1 whole Med Onion, Diced
• 5 TBS Butter
• 3 TBS Flour
• 3 cups Whole Milk
• 1 cups heavy cream
• 1 1/2 cups Chicken or Veg Broth
• 2 heads Broccoli Cut Into Florets
• 1/8 tsp Nutmeg
• 3 cups Grated Sharp Cheddar Cheese
• Freshly Ground Black Pepper
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