Very recently I had the pleasure of some slightly over cooked broccoli.  “When is over cooked broccoli a pleasure?” you might be saying!  Knowing that you can become a superstar with your family yourself by turning this mishap into something delicious!

I pureed half of the broccoli and set it aside until ready to use.

After sauteing the onion, garlic, and red pepper flakes in butter, it’s time to add the corn starch(or flour)

During the storm…a sheet of rain holding a leaf to my window…

After creating a creamy base, add the broccoli, cheese & nutmeg…simmer and you’re ready to enjoy!

Broccoli Cheese Soup
Serves 6

3 cups cooked broccoli florets
4 tablespoons unsalted butter

2 tablespoons corn starch…No corn starch?  No problem, just substitute all-purpose flour
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1/2 cup onion, chopped
2 cups chicken stock, low sodium
1 cup half & half
1 pinch grated nutmeg
2 cups cheddar cheese, grated (I used white cheddar)
1/4 cup Parmesan cheese
salt to taste

Optional:
Additional cheese for garnish
Croutons for garnish

Puree half the broccoli and set aside until ready to use.  In a saucepan, heat butter and olive oil along with chopped onion, garlic and red pepper flakes, on medium heat.  When onions begin to soften, about 3-4 minutes, stir in corn starch until completely mixed and bubbly.  Add chicken stock and half & half, stirring constantly, until mixture begins to thicken.  Stir in nutmeg, broccoli and cheeses.  Reduce heat and allow to simmer for 20 minutes before serving.  Add salt to taste.  Serve topped with cheese and croutons if desired.