by Megan Winfrey

When I think about comfort food, I think of this dish. Because what is more comforting that melted cheddar cheese? I actually recommend doubling this recipe rather than end up like me, wanting a third helping for the final 20 minutes of Love Actually, just to realize my husband had scraped the pot clean. Don't be like me. Be smart, and double it.

Broccoli Cheese Soup

• 1 tbs. olive oil
• 1 small onion, diced
• 3 garlic cloves, diced
• 4 tbs. butter
• 1/4 cup flour
• 2 cups vegetable or chicken stock
• 2 cups half and half
• 3 heaping cups of broccoli florets + optional stems
• 2 large or 4 small carrots, sliced into half moons
• salt and pepper, to taste
• 1/2 tsp. paprika or smoked paprika
• 1/2 tsp. dry mustard powder
• 8 oz. medium cheddar cheese, grated

In a large dutch oven, add the olive oil and diced onion. Cook over medium heat until translucent and starting to brown, about 5 minutes. Add the garlic and cook for another minute. Remove into a bowl and set aside.

Add the butter to the pan and allow to melt. Add the flour and cook over medium, whisking constantly, until the flour has thickened. This could take 4-6 minutes, and the roux will be medium brown in color. When roux has thickened but still fluid, slowly add the stock and the half and half, whisking constantly.

Bring to a boil, then reduce to a low simmer. Allow to simmer for 15-20 minutes until the soup has thickened a bit. Whisk intermittently to combine and break up the 'skin' that forms on top. While the soup simmers, prepare the broccoli and carrots. After the 15-20 minutes, add the broccoli, carrots, and the onion and garlic you set aside to the soup. Add the salt, pepper, paprika, and mustard powder and stir to combine.

Allow the soup to simmer over low heat for 20-25 minutes, thickening up.

While the soup simmers, grate the cheese. Use a medium to high quality cheddar, as the flavor of the soup depends on it. Don't use pre-grated cheese, it will not melt properly. After the 20-25 minutes, add most of the cheese, reserving some for garnish. Stir until smooth.

Transfer the soup to bowls with a ladle, garnish with cheese and optional kale chips (recipe below), and serve immediately.

Kale Chips

Preheat oven to 200ºF

Thoroughly wash a bunch of dinosaur kale and chop into 2-3" pieces. Let dry. Put them in a large bowl, add 1 tbs. olive oil and fresh cracked sea salt to taste (you don't need much). Lay the kale out end to end onto large baking sheets. They can be touching, but not overlapping. Bake for 60 minutes.