Broccoli Cheddar soup, anyone? Remember President George H.W. Bush’s aversion to broccoli? It’s true that there’s a large population of broccoli haters. Now, before we get to the delectable broccoli cheddar soup recipe, let’s see what this veggie provides nutritionally. Like most of the dark green, cruciferous vegetables, broccoli is healthy eating indeed. Broccoli is a warehouse of vitamins and minerals, in prolific amounts not found in most veggies. Perhaps the biggest virtue of broccoli lies in the isothiocyanates (ITCs) it contains in abundance. ITCs are highly potent cancer fighters. Broccoli, eaten just 3 times a month, has been demonstrated to reduce your risk of bladder cancer by, on average, 40%! Another study conducted with a mix of smokers and non-smokers found that non-smokers who indulged in raw broccoli just 3 times each month (!) were more than 70% less likely to develop bladder cancer than their smoking counterparts who did not eat broccoli at least 3 days in a month. Still other studies name broccoli as the food of choice to help prevent colon cancer and stomach cancer.

It’s surely enough to make you want to try our broccoli cheddar soup! Then, the soup is garnished with broccoli sprouts. Why? Steaming the broccoli retains the maximum nutrients, as well as the bright green color, while reducing the bitter taste many find objectionable. Long cooking and high heat can reduce the cancer-fighting power of broccoli by anywhere from 60-90%. Adding your steamed veggie to the serving bowl minimizes the loss of nutrients and anti-cancer properties.

Our broccoli sprout garnish to this broccoli cheddar soup is not done without purpose. The amount of SGS in sprouts is typically twenty times more than is found in mature, raw broccoli. Broccoli cheddar soup

1 cube butter
1/3 cup all-purpose flour
1 sweet onion, coarsely diced
3 cups chicken broth
3 cups regular or 2% milk
2 teaspoons minced garlic
1/2 teaspoon freshly ground white pepper
1 lb broccoli florets
4 ounces young broccoli sprouts
½ pound grated sharp smoky Cheddar cheese

Reserve one tablespoon of butter. Melt the remainder over low heat in a 3 quart heavy saucepan. Steam the broccoli florets, just until done. Meanwhile, rinse and drain the sprouts between paper towels. Grate the cheese. Serve the soup in bowls, leaving enough room for the broccoli florets. You’ve got a broccoli cheddar soup to write home about! Enjoy …