Spicy Pepper Jack Cheese & Broccoli Soup

The color isn't so appetizing, looks like split pea soup. However, this is broccoli cheese soup. Gary happened to get a bih head of broccoli for one dollar, so this prompted me to try a new recipe. Sauté one chopped onion in some butter and oil, add 3 chopped stalks of celery, add some chopped fresh oregano or dried, and salt and pepper, add about 4 cups of stock or water, add 3 small potatoes chopped, add broccoli stems chopped and cook till vegetables are soft, then add the tops of the broccoli and continue cooking. Let mixture cool and puree in a blender.

I refrigerate my soup overnight and then puree the soup the next day. I then warm the soup and add the grated cheese. For this soup I used 8 ounces of pepper jack cheese grated. You could use cheddar or mozzarella or other cheese which melt well. If cheddar was used, I suspect the color might be more appealing Add cheese to warmed soup and cook till cheese is just melted, being careful not to let the bottom burn if soup is thick. If soup gets too thick, just add about 1/2 cup of water to thin. Use a garnish of a fresh sprig of oregano or perhaps some garlic croutons on top. Cooking meals on the stovetop is a great way to reduce heat buildup in your home during the hot summer months. Broccoli and cheese pair well together. Ok, using pepper jack cheese seems to make it spicy. Pepper jack isn't that hot when eating it plain but apparently melting it makes it a little hotter. Enjoy.