mmmm, mmmm good

This soup is likely familiar to all of you, as it originally came from the Chocolate and Zucchini Blog. It has become a new favorite (for its simpleness and amazing taste) and we've made it several times these last few weeks now that broccoli is in season.

In the original recipe, a mimolette cheese rind is used (and while mimolette happens to be my all-time favorite cheese - one can only find it at Whole Foods in Omaha and I never really shop there ...) but we've had just as good, if not better, results using a parmesan cheese rind. So, next time you buy a big ol' block of parmesan cheese, don't go throwing that rind away! Just wrap it up nicely in some parchment paper, zip it up in a plastic bag and freeze it until you need it.

Broccoli and Mimolette (Parmesan) Soup

- one onion
- one shallot
- one clove of garlic
- two heads of broccoli
- 3-4 cups of chicken or vegetable stock (depends on how much broccoli you have)
- rind from a large hunk of mimolette extra-vieille (substitute the rind from a hunk of parmesan or another firm and sharp cheese)
- a bunch of parsley stems (save the leaves for the garnish - be sure to tie the stems with twine so it is easy to remove them)
- a Tbsp of crème fraîche
- olive oil
- salt, pepper
- [optional] add a dash of red pepper flakes

(Serves 4.)

Peel and chop the onion, the shallot and the garlic clove. Heat up a little olive oil in a large saucepan and cook the onion, shallot and garlic over medium heat until softened.

Wash and chop the broccoli. Add it into the saucepan, along with the cheese rind, red pepper flakes (if using) and the parsley stems. Sprinkle salt and pepper. Add about three to four cups of chicken stock, to cover about halfway up the broccoli. (If you're not sure, it is better to add less water now, and adjust when the soup is ready, than the other way around...)

Bring to a small boil and let the soup simmer on medium-low heat for about 20 minutes, until the broccoli is softened.

Remove the cheese rind and the parsley stems from the soup, and use a blender or a fork to puree the soup to the desired chunkiness. Adjust the seasoning, stir in the crème fraîche and serve.