During the summer months, I tend to overload on the greens – my fridge is always packed with asparagus, broccoli, kale, chard, spinach, and all those good things that grow so well (and are so cheap) at this time of year. Inevitably, some of those things get wilty and wind up in the freezer, and once in awhile I pull a bunch out and simmer it into soup. After all, salads aren’t the only way to get your greens! I particularly like making this with aged white cheddar – and a handful of kale or spinach would do well in it, too.
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Ingredients
- canola oil, for cooking
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 2 cups broccoli florets
- a small bunch of asparagus, chopped
- 4 cups chicken or vegetable stock
- salt and pepper, to taste
- 1/2 cup half & half cream
- 1/2-1 cup shredded old cheddar cheese
Instructions
- In a medium pot, heat a drizzle of oil over medium-high heat. Add the onion and garlic and cook for a few minutes, until soft.
- Add the veggies and stock, season with salt and pepper and bring to a simmer. Reduce the heat and cook for about 20 minutes, until the veggies are very tender.
- Add the cream and cheese and puree with a hand-held immersion blender right in the pot. (Alternatively, puree in batches in a blender.) Serves 6.
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