1lbbroccolichopped into 1/2 pieces, florets, and stems
1lbYukon gold potatoeswashed and diced (don't peel)
salt and black pepper to taste
a splash1/4 cup white wine
1 1/2cupshalf and half
1 1/2cupschicken stockor vegetable stock
1 1/2cupsshredded sharp cheddar cheese plus more for garnish
Put the broccoli florets (not the stems) in a microwave safe bowl and add 3 tablespoons of water. Cover and microwave on high for 3 minutes. Set aside
Melt the butter in a stock pot and saute the onions and chopped broccoli stems for about 7 minutes until softened but not browned.
Meanwhile put the potatoes, bay leaves, cumin seeds and sage in a saucepan and cover with water. Bring to a boil and simmer until tender, about 6-8 minutes. Don't over cook them.
Add the flour to the onions and cook, stirring, for one minute. Add the wine to the pan and stir to combine everything. Stir in the half and half and chicken stock. Add the potatoes and 1 1/2 cups of their cooking water, along with the broccoli.
Bring everything up to a simmer and cook gently for about 15 minutes. Season with salt and pepper to taste.
Remove from heat and slowly stir in the cheese. Stir until the cheese is melted and the soup is smooth.
Ladle into bowls and serve with some additional cheese for garnish.
https://theviewfromgreatisland.com/broccoli-cheddar-cheese-chowder-recipe/ November 9, 2016