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Broccoli Cheddar Soup

The Romans were fond of broccoli. Apicius, the ancient Roman food writer was known for his skill in cooking it. Although there were once many types, the green sprouting Calabrese is the best-known variety today.
Fresh and crisp broccoli marries well with tasty cheddar cheese in this stunningly simple, thick and tasty soup. I first tasted it on the winter lunchtime menu at Govinda’s restaurant in Denver, Colorado, and it became my favourite.

PREPARATION AND COOKING TIME: about 25 minutes
YIELD: enough for 4 persons

3 cups water
250g broccoli, cut into small florets, about 2 1/2 packed cups
4 tablespoons butter
1/2 cup flour
1/2 teaspoon yellow asafetida powder
2 cups warm milk
1 1/4 cups grated cheddar cheese, about 125g
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1 tablespoon finely chopped fresh parsley

Place the water and broccoli in a 2 litre/quart saucepan and bring it to the boil over moderate heat. Reduce to a simmer and cook until the broccoli is just tender. Remove from the heat.

Meanwhile, in another 3-litre/quart saucepan, melt the butter over low to medium heat. Sprinkle in the yellow asafetida powder and sauté momentarily. Add the flour, and cook it, stirring continually until it darkens slightly. Carefully pour in the warm milk and stir with a wire whisk until it thickens. Fold in the cheese, black pepper and salt.

Pour the broccoli and water into the cheese sauce. Combine well, being careful not to break up the broccoli florets. Sprinkle in the chopped parsley and serve immediately.

from "Vegetarian World Food" by Kurma Dasa, Chakra Press

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