Broccoli

Today did not go as planned, but I had a productive day. This week, Renee is off celebrating her anniversary, so the share is all mine. Of course, it would be a bag full of green vegetables. That includes a huge head of broccoli. Since I know that can go bad quickly, I decided to use that first. I have never made broccoli soup before, but I know it's easy to sneak protein into that versatile soup, so that's where I started.

 Broccoli Soup with White Cheddar
 Adapted from: http://www.cooks.com/rec/view/0,1848,152190-246196,00.html

•  1 large head broccoli*
• 2 c. water 
• 3 cups homemade vegetable stock*
• 1 tsp. dried whole marjoram 
• 1/4 tsp. salt 
• 1/8 tsp. pepper 
• 2 lg. carrots*, scraped & sliced 
• 1 med. candy onion*, quartered
• 2 cups sharp white cheddar, shredded
• 1/2 c. skim milk

 Trim leaves and tough ends of lower stalks from broccoli. Cut into 1" pieces; set aside.

Combine broccoli and remaining ingredients except cheddar and milk in a Dutch oven; cover and simmer 15 to 20 minutes or until vegetables are tender.

Remove 2 cups broccoli flowerets from soup mixture with a slotted spoon; set aside. Spoon half of soup mixture into container of an electric blender; process until smooth. Repeat with remaining soup mixture.

Return soup mixture to Dutch oven; stir in cheddar and heat until cheese melts. Stir in milk and reserved flowerets.

Cook soup over low heat, stirring constantly, until thoroughly heated.

*CSA ingredients