Broccoli gouda soup
In autumn, when the vegetables are still crispy and fresh, soup hits the menu, big time. Broccoli and cheese soup is a long-time favorite that I don’t indulge in very often. It’s the guilt of the cheese, don’t you know. Healthy soup it isn’t — despite its high vegetable content — so I save it for special occasions.
Such as when the veggies in my garden are so fresh and flavorful that they deserve extra special treatment. (Or when I need the comfort of creamy cheese sauce, whichever moment applies.)
I was so happy with my broccoli harvest this fall. My plants quickly formed perfect little broccoli heads, and grew in green perfection, tolerating cold, frost, and some rather dry conditions, even as the rest of the garden was slowly throwing in the towel.
Carrots still grow in abundance — even now, in December — and a quick trip out to the garden (plus onions from storage, and celery preserved in the freezer), means a very tasty mirepoix for whatever soup I’ve planned for dinner.
I often use cheddar cheese in my broccoli and cheese soup, but I found a lovely gouda at the Murray’s Cheese Shop housed within my Kroger. Gouda with fresh-from-the-garden broccoli? Yes, please.
Wanting to preserve the flavor of the gouda and not drown it in dairy, I made a veloute instead of a bechamel, which simply substitutes broth for dairy in the sauce. The result is lighter, savorier — the perfect addition to broccoli and gouda soup.