Broccoli and Cheese Soup

Yield: 4 servings * Overall Price: ~$25

Ingredients:

2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
1 yellow onion, peeled and roughly diced
2 large stalks broccoli, cut into small florets
1 quart vegetable stock
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1 cup arugula
1/4-1/2 cup grated sharp cheddar

Directions:
1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and saute for just a minute, or until fragrant. Add the broccoli and cook for 4 minutes, or until bright green. Add stock, salt, and pepper, bring to a boil, lower the heat, and cover. Cook for 8 minutes, or until the broccoli is just tender.
2. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids. Start slowly and work in batches if necessary. Pour the soup back into the pot, stir in 1/4 cup of the cheese, taste, and add more if you'd like. Serve with extra black pepper and a drizzle of your best olive oil.

Thoughts:
I got this recipe from a cookbook given to me by my friend, Michael. It was written by Gwyneth Paltrow. Most of the items are a different take on recipes. They are also generally more healthy and a lot are vegetarian. I decided to start out in baby steps and try this broccoli and cheese soup recipe. It turned out pretty good, but when I make it again, I'll be sure to add a sandwich or salad to go with it to escape the "really? this is all we get?" looks from my family.