Not all Broccoli is good or good for you!

I used to be a bit of a Broccoli snob. My Broccoli had to be lightly steamed to maintain its crispness and enhancing its bright green color. I preferred it with no butter, but a pinch of salt and a squeeze of fresh lemon juice. Recently all that changed.

As of May 2010 I lost my whole large intestine and with it my ability to enjoy fresh or crisp veggies. Every veggie I eat must now be steamed to a limp pile of mush. Truth told, they advise eating your veggies from a can. This for a broccoli snob is for shame!

I really have a hard time finding a way to get vegetation in my diet now. Not in whole because of my dietary limitations but also because the idea of eating this canned form of over cooked, industrialized, mis conception of nutrition kinda grosses me out.

My compromise to eat Broccoli again has come in the form of Cream of Broccoli soup. Does it really mater if its over cooked when its soup?

I'm pretty sure my eating of broccoli this way is not healthy any longer. I mean once your Broccoli is doing the back stroke in butter, cream and cheese, nutritional veggie value is of no use. But hey, at least I get to eat Broccoli again, right?!?!

Cream of Broccoli and Cheddar Soup:

Makes enough for 4 lunch size servings

1/2 cup chopped onion

2 fresh garlic cloves, finely chopped or minced (if I have some, I really like 4 cloves fresh roasted garlic mashed)

1 small carrot, shredded
3 tablespoons butter
1 teaspoon olive oil
salt and pepper to taste
4 tablespoons butter

4 tablespoons flour

1 cup milk

2 cups water

2 chicken bouillon cubes (I prefer the granulated powder)

8-10 ounces fresh cut and steamed broccoli (I used frozen broccoli heated in the microwave, cuz I need softer texture)

1-2 cups shredded cheddar cheese, depending on your tastes

1/2 cup heavy cream

In a small stock pot sauté the onion, garlic and carrot in the 3 tablespoons of butter and teaspoon of oil for 5-6 minutes over medium to medium high heat, until the onion becomes transparent. Season lightly with salt and pepper. Remove from pot and set aside.

Prepare a roux by melting 4 tablespoons butter over low heat. Add the flour and stir briskly, allowing the mixture to bubble rapidly and thicken. Add the milk, a little at a time, stirring constantly to thicken. This takes a while so don't give up hope. :)

In the tea kettle boil the 2 cups water and mix with the bouillon. Add this broth to the roux a little at a time, stirring constantly.

Slowly sprinkle in the cheese, stirring it all in slowly, so it melts evenly. Add cooked broccoli and other cooked veggies to the soup base. Cook on low for 10 minutes. Stir in cream before serving.