Gettin a little nippy outside...need broccoli soup

Last night made Broccoli cheddar soup, tasted even better left over just now.

2 bunches broccoli

1 medium yellow onion

2 cloves garlic

2 tblsp butter

a bit of olive oil

In a sauce pan, melt the butter and olive oil, add the onion, chopped, and the garlic, and saute til translucent. add the broccoli, chopped, but reserve 1/2 of the florets from one of the bunches.

saute about 4 minutes more. Add about 1/2 cup dry white wine, saute a bit more. Add chicken or veg stock to cover the broccoli (approx 3 cups or so) and simmer until the broccoli is cooked through.

Cool.

Puree mixture in a food processor. Return to the pot. Add the broccoli florets back to the pot and return to a simmer, cook til the florets are done. Salt and pepper to taste, then whisk in cheddar cheese (or a mixture of cheeses) to taste. i like about a 1/2 cup of cheese. Whisk til the cheese is melted. Check seasonings. At this point, if the soup is too thick for your liking, thin with a bit of milk or cream. if it is a bit thin for your liking, add a bit of cornstarch mixed in a cup with some of the hot soup, and return to the pot and return to a boil for a minute. This will give a thicker,creamier texture.

Deelish. Warms ya up. Esp today when there is a big chill in my bones.

Ate with a simple salad of red leaf lettuce, red onions, honey crisp apple slices, walnuts, and the following vinaigrette:

1 tsp hazelnut oil

1- 2 T olive oil

1 tsp honey

salt

fresh grd pepper

About 1 T red wine (or white wine vinegar)

mix, correct seasoning, toss with salad.

serve with soup and crusty bread.