Yes, even with the 80 plus degree weather in the city, I am craving soup. The only benefit is that I will eat it after sundown – when the temperatures begin to cool down to Autumn weather mid 50’s. Which is pretty crispy-chilly where I am by the coast.
So this morning while commuting to work, I craved something made with pumpkin. Then after having a slice of Tillamoo’s single servicing cheddar cheese for a mid-morning snack with sliced granny apples, I realized I wanted soup from my go-to recipe site:
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small sweet onion, diced
- 1 carrot, diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium veggie or chicken broth
- 1 12 ounce pumpkin beer
- 3-4 cups shredded sharp cheddar cheese, plus more for serving
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, or more to taste
- 1 large pinch kosher salt and pepper
- 4 cups broccoli florets
- 2 tablespoons fresh thyme leaves, plus more for serving
rawsilkandsaffron.com 