Recipe #12 - Broccoli Multi-Pepper Cheddar Chowder

Broccoli is one of our favorite soup ingredients. The first President Bush uttered the famous anti-broccoli remark during his term in office, and while we can understand the fact that some folks don't like this great green veggie, we appreciate its taste, texture and nutritional value.

Makes approximately six servings.

2 cups small trimmed broccoli florets
2 medium red potatoes, peeled and diced
1 sweet Walla Walla onion, diced
1 red bell pepper, cored and diced
1 poblano pepper, cored and diced
1 jalapeno pepper, seeded and minced
3 cloves garlic, peeled and minced
2 Tbsp. minced Italian parsley leaves
1 Tbsp. minced cilantro leaves
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1/2 tsp. dry mustard
2 Tbsp. flour
4 cups rich vegetable stock
1/2 cup heavy cream
Salt & pepper to taste
1/4 lb. sharp cheddar cheese, grated

Put the broccoli florets in a pan of boiling salted water and blanch for two minutes. Drain the broccoli and put into a bowl of ice water to stop the cooking process.

Heat the butter and olive oil in a soup pot. Add the potatoes, onion, peppers and garlic. Saute vegetables until tender, then add parsley and cilantro and cook for another minute.

Add the flour and mustard and stir to combine well. Cook for another minute or two, then add the stock. Simmer gently until the soup thickens somewhat, about ten minutes.

Stir in the cream and cheese, along with the blanched broccoli florets. Season with a little salt and pepper. Simmer gently until the cheese is fully melted and the chowder is smooth and hot.

This soup is great with a hunk of warm crusty sourdough bread and a cool Caesar salad.