Soup du jour

"Soup is cuisine's kindest course.  It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour."
Louis P. De Gouy, 'The Soup Book' (1949)

 
In a meteorological turn of events, this winter in California has been particularly blustery. With the cool weather, I've been satisfying my soul with a nice warm bowl of homemade soup for dinner.

Creamy Broccoli Soup 
(recipe adapted from The Neelys)

Ingredients

• 2 tablespoons butter, room temperature
• 1/2 cup of finely diced pancetta
• 1 tablespoon minced garlic
• 1 1/2 pounds (or two small bags) fresh broccoli
• 1 large onion, chopped
• 3 carrots, chopped
• Salt and freshly ground black pepper
• 1 teaspoon of cayenne pepper
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1/2 cup cream
• extra sharp white cheddar, to taste

Directions

Melt 2 tablespoons butter in heavy medium pot over medium-high heat. Add pancetta, garlic, onions and carrots then saute until onion is translucent, about 6 minutes.  

Add salt, pepper, and cayenne and stir to combine.  Add broccoli, saute for one more minute. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. With an immersion blender, puree the soup, leaving some chunks of vegetables. 

Stir in cream to finish. Add a touch more salt and pepper, to taste.

Serve with some shredded sharp cheddar and a nice rustic loaf of bread.  

Warm up and enjoy this healthy winter meal!