After fifty soups in fifty days, it was bound to happen: a giant meh. Not awful, just not interesting.
Let me qualify this, though: I served it to five other people, all of whom ate it up. I was the only one overwhelmed by meh-itude.
Were I to make this again (unlikely), I would go ahead and make it a more traditional cheese soup with a more robust cream base; I would also forgo the frankly boring medium Cheddar in lieu of something with a bit more there there. Gruyere, I think, maybe.
Anyway: a meh soup for a meh day. Try serving this sometime when you've got a bevy of houseguests who just won't leave. Or if your kid has just brought home a subpar report card, or your significant other person has screwed up on the bill-paying again, or you have some other reason to express your displeasure in an extremely passive-aggressive fashion. Hmm. Maybe I'll make this again tonight.
Broccoli-Cheese Soup a la Meh
Serves… too many.
4 Tbsp butter
1 medium onion, chopped
1 tsp salt
1/2 tsp red pepper flakes
3 Tbsp flour
5 cups vegetable or chicken broth
1 pound broccoli crowns, chopped
1/4 cup chopped flat-leaf parsley
1/2 cup cream
2 cups shredded cheese–I used medium Cheddar and would advise against doing the same
Ground black pepper
Melt the butter in a soup pot over medium heat; add onion, salt and red pepper flakes and cook, stirring occasionally, until tender, about 5 minutes. Add flour and cook, stirring, a few minutes more, until flour loses its raw look/smell.
Whisk in broth. Add broccoli, parsley and cream; bring to the verge of a boil; reduce heat, cover, and simmer until broccoli is tender–this is subjective, so anywhere from about 7 to as many as 20 minutes will do it.
Uncover pot and increase heat to medium. Whisk in cheese, a little at a time, stirring each addition until melted. Taste and add salt and pepper as needed.
Bet you ten bucks this would have been substantially better with bacon.