Anybody else getting spring fever? February is my least favorite month of the year and it’s only 5 days away. (Or maybe I should be glad I have 5 more days before my least favorite month.) We’ve had almost no snow this year (good luck East Coast today with your giganto storm.) So the grass is brown and dead. It is cold. It is just blah!
I want to get out and start running and biking outside. I need some vitamin D. I have signed up for 4 triathlons, 2 5K’s, 2 half marathons, and a 10K during the summer. Running on the treadmill and riding the bike trainer is torturing me!!!
There is one good thing about the cold winter, though. That is soups. They might be the only reason to have February. Broccoli cheese soup is one of my favorites.
I made this for my Grandpa’s recent 85th birthday celebration. It was yum. And the party was way fun. He even wore a party hat!
I love broccoli soup. Most soups don’t utilize both the florets and the stem of the broccoli. The stem is all-to-often overlooked, but is full of flavor! In this recipe you cook and puree the broccoli stem, but leave the florets kinda chunky. If you like a smooth soup, you can puree it all, but I like a little texture in there.
This is incredibly creamy, without using any cream. I used 2% milk and it was fantastic.
Maybe this soup will help with your winter blahs. What do you do to keep sane during the winter? And what big plans do you have to look forward to this summer?
Recipe adapted from Allrecipes.com Best Cream of Broccoli Soup