Winter is almost over but I couldn't leave it without giving you one more super easy soup recipe. In this bowl of soup you will find not only a hearty serving of vegetables but the security of a perfect comfort food. And did I mention it is cheap and easy? So we say good-bye to the winter months and usher in spring with this transitional meal; one perfect for all seasons. See you when the trees begin to bloom!

Serves 5

• 6Tbs unsalted butter
• 1 small onion, chopped
• ¼ cup flour
• 2 cups half-and-half
• 3 cups low-sodium chicken or vegetable broth/stock
• 2 bay leaves
• ¼ tsp nutmeg
• Salt and pepper
• 4 cups broccoli florets, chopped (about 1 head)
• 1 large carrot, diced
• 2 ½ to 3 cups (8oz) grated sharp white and yellow cheddar cheese

Melt butter in a large dutch oven over medium heat. Add onion, cook until tender, about 5 minutes. Whisk in flour and cook until golden, about 3-4 minutes. Gradually whisk in half-and-half until smooth. Add broth, bay leaves, nutmeg and season with salt and pepper. Bring to a simmer, reduce heat, and cook (uncovered) until thickened, about 20 minutes.

When a thicker consistency is reached, add broccoli and carrot, cover and simmer until tender, another 20 minutes. Discard bay leaves and puree. CAUTION! Use an immersion blender or you MUST wait until the soup is cooled off to blend it in a blender or food processor! Add cheese and mix until melted. Serve over white rice and with a warm baguette on the side.

Try This Variation:
I really like bacon in my broccoli soup because the smokiness gives it extra depth and a new dimension. Here are two options. One, melt a little less butter and add a tablespoon or two of bacon grease to cook your onions. Two, after you add your broccoli, cook up a few strips of bacon on the side. About half way through your last simmering session chop the bacon and add it to your soup. If you prefer it a little more crunchy use it as a garnish.