Fresh Broccoli and Cheddar Soup

Broccoli and cheese soup has long been a staple in my kitchen, but my recipe has evolved. Learn more at TwiceasTasty.com.
Broccoli and cheese soup has long been a staple on my fall and winter menu, but my recipe has evolved over the years. The first version I learned from my mom; besides fresh broccoli and sharp Cheddar cheese, it was simply seasoned with a bit of oregano. Once I began making it in my own kitchen, I jazzed it up (as Mom would say) with extra-sharp Cheddar and a little mustard and lemon juice, and when I began to successfully grow broccoli in my own garden, I created a freezer-based version of the jazzed-up recipe. Once I fell for grilled broccoli, I began grilling instead of steam-blanching it for even more flavor in the soup pot.

My latest rendition of a broccoli and cheese soup, which I share this week in my Twice as Tasty column for the Flathead Beacon, returns to fresh, lightly sautéed vegetables for just a touch of the roasted flavor. This is the way I make the soup with the last of the season’s broccoli, and it’s my preferred recipe for fresh store-bought broccoli. I’ve made one more ingredient addition, potato, for a thicker, chowder-like texture.
Learn to make Fresh Broccoli and Cheddar Soup

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Orange-Kissed Grilled Broccoli

Slicing broccoli down its length, from crown to stalk, creates pieces less likely to fall through the grill. Learn more at TwiceasTasty.com.
Since I live in the woods under shade-throwing conifers, surrounded by dense clay soil and frequently visited by deer and other grazing wildlife, I grow most of my vegetables on a friend’s sunny property. When one of us has a favorite crop, we can risk growing a little extra, knowing that if we’re overly zealous and successful the bounty will be divided between two kitchens. This year, broccoli is on the favorite-crop list, so in May we planted 18 starts, and we’re already harvesting our first heads.

As I share this week in my Twice as Tasty column for the Flathead Beacon, the first stalks were sweet and tender, so I simply sliced them into a salad. But I’m now laying them on the grill alongside asparagus and other vegetables. Slicing broccoli down its length, from crown to stalk, creates pieces less likely to fall through the grill. When cooked over an open flame, the pieces stay crisp and crunchy inside while roasting to perfection on the exterior.
Learn to make Orange-Kissed Grilled Broccoli