#fallforfall, and Other Cheesy Things

Fall is officially upon us. And while I spent a chunk of last week lamenting the end of sundress and swimming season, I have fallen for fall the same as the rest of you (if you haven't seen this PSA, watch).

I did some colder weather wardrobe updates over the weekend, including a bit of a J. Crew splurge. I just can't help myself at that place! Really, I thought I showed restraint.

In addition to wool skirts, tights, and sweaters, fall brings a myriad of tempting treats that make you question whether the size 6 skirt was a wise decision. Pumpkin, well, everything. S'mores by a fire. Apple cider donuts. And for me, monstrous (bread) bowls of steaming soup.

To give fall a proper inaugural welcome, I wanted to make one of my favorite soups of all time: Broccoli Cheese! This is a super simple, super cheesy recipe that can be tweaked to fit your tastes. It is adapted from The Pioneer Woman, who I love and think you should check out.

You start with these guys.

The cast of characters. Minus the carrot, which was an unplanned addition.

Start by dicing up your onion. Do you cry when you chop onions? I do, but a trick I learned waitressing is to suck on a metal spoon. It sure helps, but don't ask me why. Or you can get those onion goggles.

Then add the flour to make a roux, followed by the milk, half and half, and veggies.

Lovely. Cover and let simmer somewhere in the medium low to low neighborhood. If you have an electric stove, you know the spot of which I speak. If you have a gas stove, can I come over and cook? Do that for about 30 minutes, which lets you grate copious amounts of cheese.

About half a block in, you will get a hand cramp and wish that Great Pyrenees Mountain Dogs were helpful in the cheese grating department. She will wish she could be more helpful, also.

Will work for cheese.

When you can grate no more, or about 16 oz. of cheese later, you will have this heaping mass of happiness.

I used sharp cheddar and pepperjack. But do whatever your cheese head desires.

Stir it all together.

My heart melts at almost the same temperature as cheese.

Serve with a sprinkle of extra cheese in a bread bowl or with a crusty baguette.

Broccoli Cheese Soup
Ingredients
1 stick of butter
1 yellow onion, diced
1/3 cup flour
4 cups milk
1 pint half and half
2 large broccoli crowns, chopped
1 carrot, grated
16 oz. grated cheese
Nutmeg (just a pinch!)
s&p

Preparation
Melt butter in a large pot over medium heat. Add in onion and let cook until soft, or about 3 minutes. Stir in flour to create a roux and allow to cook for just a minute. Add in milk and half and half, nutmeg, salt, pepper, and broccoli. Reduce to low-medium-low and cover. Cook for about 30 minutes or until broccoli is tender. Stir in cheese until incorporated and serve with some extra shredded cheese on top.