Creamy Broccoli And Cheese Soup. Utopians. You Can’t Make This Stuff Up.

You can’t make this stuff up.

I was running this morning when, in the pre-dawn light, I caught the unmistakable black and white plume of a skunk’s tail rising up from the side of the road. Attached to a skunk.

Being sprayed by a skunk is NOT the way I want to start my day.

So I jumped off the road and into a field, which had mercifully just been plowed.

I ran along to get to a clearing where I could get back onto the road. Unfortunately, the neatly plowed field gave way to long grass that I had to maneuver through.

Of course I’m thinking snakes and ticks and lions, tigers and bears…Oh my!

Why am I telling you all this?

Because, the song that was playing on my iPod while all of this was happening was Pepe Le Pew by Utopians.

You Can’t Make This Stuff Up.

Nor this stuff.

You can make up this super dreamy creamy soup.

Lighter than the processed cheese versions, but still chock full of cheese, this soup will warm you and your taste buds right up.

Creamy Broccoli And Cheese Soup

Ingredients:

4 oz butter
4 Tbs flour
1 pint heavy cream
1 pint chicken stock
1 pint milk
1 lb broccoli, cooked
8 oz cheddar cheese, shredded
8 oz Monterey jack cheese, shredded

Directions:

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the heavy cream, chicken stock and milk, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes until thickened.

2. Purée cooked broccoli in blender or food processor and add to cream sauce.

3. Add cheeses and cook until melted.

Serves 6