(EDITOR’S NOTE: Like many people in Stittsville, I’ve been craving the Wiches Cauldron’s soup ever since the food truck shut down for the season last fall. Owners Monique Haugen and Craig Beaudry are taking a break from the food truck business for now – Craig is in the kitchen at Central Bierhaus in Kanata and Monique is at Quitters – but they were kind enough to share one of their favourite recipes. We cooked this up on Saturday and it’s delicious. If only we had some cardboard take-out bowls to make it just like the food truck! You can find more recipes on their Instagram: @wichescauldron. -GG.)
Creamy Broccoli Cheddar Soup
1/4 cup butter
2 tbsp Oilve oil
1 medium Spanish onion peeled and chopped
4 large bunches broccoli chopped
3 cloves garlic minced
1/4 cup white wine
1 tbsp dijon (smooth or grainy)
2 tbsp maple syrup
2 bay leaves
2.5 litres vegetable or chicken stock
1.5 cups heavy cream
2 cups grated sharp cheddar
Salt and pepper to taste
In large saucepan/soup pot, sautee onion in butter and olive oil on medium heat. Season with a pinch of salt and pepper.
Sautee until softened, add garlic and broccoli and sautee 2 minutes longer.
Add white wine, then chicken stock, bay leaves, maple syrup and dijon. Bring to boil, then reduce heat and simmer until vegetables are tender, approx 30 minutes.
Remove bay leaves and add remaining ingredients and puree until smooth.
Adjust seasoning by adding salt and pepper to desired levels.