Britannia
The monsoon is the right time to savour some warm and comforting delights like soup. Here is an easy recipe to make cheesy broccoli soup for the rainy season.
3 tablespoons unsalted butter, 2 medium yellow onions, 6 garlic cloves, ½ teaspoon red pepper flakes, 1 1/4 teaspoon fine sea salt, freshly ground black pepper, 2 pounds broccoli with stalks, 1 large potato (peeled and cut into 1 to 2-inch chunks), 6 cups water, 4 to 8 ounces grated sharp cheddar cheese, thinly sliced chives or green onions for garnish
Melt butter in a large pot over medium heat. Add onion, garlic, red pepper flakes, 1/4 teaspoon salt, and black pepper. Cook, stirring occasionally, until onions soften.
While onions cook, prepare the broccoli. Peel and chop the stalks, then cut the florets into small pieces. Add broccoli stalks and potato to the pot with the softened vegetables.
Pour in water and remaining salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes.
Once tender, add half of the broccoli florets and cook for about 3-5 minutes.
Remove pot from heat and carefully blend the soup in batches until smooth. Return the blended soup to the pot.
Return the pot to medium heat and add the remaining broccoli florets. Cook, covered, until florets are tender and green, about 4-7 minutes.
Stir in almost all of the grated cheddar cheese. Taste and adjust seasonings with additional cheese, salt, and pepper as desired.
Serve soup in bowls topped with remaining cheese, chives, and red pepper flakes.