Broccoli Cheddar Soup

This is yet another recipe from the Beekman cookbook. It's the best Broccoli Cheddar soup I've ever had.

I don't know exactly what it is that makes this so good, (is it the cayenne pepper? the texture? the fresh ingredients? I'm going to go with all of the above) but this is a recipe I'm going to use again and again.

The recipe was previous published online here.

Ingredients:

1 tablespoon unsalted butter
1 medium onion, chopped
2 tablespoons long grain white rice
2 cups vegetable or chicken broth
1 head broccoli (1 lb), end trimmed
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Directions:

1. In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring frequently, until the onion is tender - about 5 minutes. Stir in the rice, add the broth, and simmer until the rice is tender - about 12 to 15 minutes.

2. Separate the broccoli florets from the stalk. Peel the stalk and thinly slice. Coarsely chop the florets.

3. Add the milk to the onion and rice mixture along with the sliced broccoli stalk and cook for 4 minutes. Add the florets and cook until still bright green but tender, about 4 minutes longer. Remove the pan from the heat.

4. If you have an immersion blender, use it to puree the soup right in the pan until smooth. If not, working in batches, transfer the mixture to a food processor or blender and puree until smooth. (use caution when blending hot liquids). Return to the pan and reheat.

5. Remove the pan from heat. Add the cheese, salt and cayenne and stir until the cheese has melted. (I actually added more cayenne than the recipe called for because I'm tough like that.)

Honestly, best I've ever eaten. No lies. Try it for yourself.