- 1 small head broccoli (½ lb.)
- 1 large boiling potato (½ lb.)
- 1 large onion, chopped
- 1 red bell pepper, cut into ½-inch pieces
- 1 large garlic clove, finely chopped
- 2 Tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard
- 2 Tablespoons flour
- ¾ cup heavy cream
- 6 oz. sharp Cheddar, coarsely grated (1½ cups)
- 1 cup shredded kosher mock lobster pieces
- Discard tough lower part of the broccoli stem. Peel remaining stem and finely chop it. Cut the remaining broccoli into very small (1-inch) florets.
- Cook florets in a large pot of boiling lightly salted water until just tender, 2 to 3 minutes. (This is a note to save the water that the broccoli is cooking in and that you will be draining).
- Transfer the broccoli to a bowl of ice water to stop cooking, and then drain the broccoli and making sure to save 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Melt the butter in a stock pot and add the potato, onion, bell pepper, broccoli stems, and garlic.
- Cook over a medium temperature, stirring occasionally, until onion is softened, 8 to 10 minutes.
- Add the cumin, salt, pepper, and mustard and cook, stirring, for about 1 minute.
- Add the flour and cook, stirring, for about 2 minutes.
- Add the saved broccoli cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes.
- Stir in the cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Puree about 2 cups of chowder at a time in a blender until smooth and return it to the pot.
- Add the broccoli florets and mock lobster pieces and heat the soup over a medium heat, stirring occasionally, until heated through, about 2 minutes.
This recipe can be doubled or tripled.