Tempt Your Tummy Tuesday - Creamy Broccoli and Cheddar Soup

My dear friend Michelle and her family came over for dinner and trick or treating on Sunday night. We started off with dinner - and thinking it was going to be cold outside, we wanted something to warm our tummies. We both made soup and Michelle made this AMAZING soup from her favorite cookbook: Cooks Country. It is put out by the PBS Program "America's Test Kitchen" - so they explain how they came up with their recipe. They outline what they tried in the process and what worked and what didn't.

I don't buy cookbooks anymore, but I have always wanted to know more about the science of cooking - and this cookbook addresses that - I might have to think about getting this one... This recipe is fantastic.

Creamy Broccoli and Cheddar Soup

3 TB unsalted Butter
1 large onion, chopped
2 garlic cloves, chopped
1 1/2 pounds broccoli stalks,
stalks peeled and cut into 1/2-in slices, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg
3 cups shredded mild cheddar cheese, plus extra for garnish
salt (but taste it first)
cayenne pepper

1. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add the broccoli stalks and cook until bright green and just beginning to soften, about 5 minutes. Stir in the broth, increase the heat to medium-high adn summer until the stalks are tender, about 5 minutes.

3. Ladle the soup into a blender or food processor and blend until smooth - a little longer than you think you need to. Return to the pot once it is all blended and bring to a simmer over medium heat.

4. Stir in the cheese until melted. Taste, and then season with salt and cayenne to taste. Serve, garnished with extra cheese. (soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or the cheese will separate.)