Creamy Broccoli Soup

Creamy Broccoli Soup with Aged Cheddar Cheese

1 tbsp olive oil
10 oz onion chopped
2 cloves garlic chopped
2 lbs broccoli stems and crowns, roughly chopped
2 oz small florets, blanched for garnish
40 fl ox vegetable broth
1/4 cup lemon juice, fresh squeezed
1 tbsp white leeks, dices
2 oz heavy cream
2 oz white cheddar, grated
4 oz. roux

Procedure
Remove florets from broccoli and reserve stems for stock.
Saute onions and garlic until translucent, add stock and 1/2 florets.
Add. roux and simmer until broccoli tender, about 25 minutes.
Add the other half of broccoli florets.
Add the lemon juice and adjust seasoning.
Transfer soup to blender and puree, adding cream, in batches if necessary or use a hand blender. Serve with garnish of cheese and florets.


For Vegetable Broth

2 oz white peppercorn
5 oz carrots
5 oz celery
5 oz leeks
1 lb broccoli stalks, peeled
1 oz garlic
2 oz onion, peeled
2 pints water

Mix all ingredients together and bring to a boil. Simmer 2 hours and strain.

Hot Buttered Rum

Proportions:
500 mL vanilla ice-cream, room temp
500 g butter, room temp
200 g brown sugar
200 mL maple syrup
1.5 tbsp allspice
2 tbsp cinnamon
1 whole nutmeg, grated
Mix everything together until smooth and refreeze to use as needed.

Do not make up an entire batch unless you are hosting a party with a lot of people, otherwise, you will consume all of it.  It's dreadfully good, but probably not good for you especially.
For drink, ratio is about 3 tbsp mix to enough boiling water to fill a brandy snifter, then 1 oz of dark rum (or more, taste for strength).