1 bunch broccoli
3 1/2 cups chicken or vegetable stock
4 tablespoons butter
1 large onion, chopped
1 rib of celery with leaves
1 carrot, sliced
1 green pepper, diced
1/3 cup all-purpose flour
4 ounces blue cheese, crumbled
1 cup half and half
1 cup milk
1/4 cup dry sherry
pinch of cayenne or dash of hot sauce
freshly grated nutmeg -- to taste
** Trim broccoli stems, cut and separate flowerets. Peel stems and cut into match-stick size pieces.
** Bring stock to boil in heavy soup pot. Add broccoli flowerets and boil for 5 minutes. Remove broccoli, retain stock,
and cool broccoli under cold running water.
** In large skillet, melt butter over medium heat. Add onion, sauteing about 3 minutes. Add broccoli stems and other
vegtables. Cover veggies and let steam for 2 minutes; then sprinkle flour over the veggies, stir constantly, cook for 3 minutes
or so.
** Slowly add stock to veggies, stirring to remove lumps. Simmer for several minutes.
** In batches, puree mixture in food processor. Transfer puree mix to soup pot.
** Heat puree until hot, slowly add blue cheese cooking and stirring constantly until smooth.
** Stir in half and half and milk, heat until very hot but not boiling.
** Add sherry, cayenne, nutmeg, salt, pepper, and broccoli flowerets. Adjust seasonings to taste.
