The Bardic Chef: Recipe – Museau Cheddar Soup

People use people. It’s a fact of life, and I expect it now. Maybe that’s bitter of me, but when everyone is scrambling to make something of their lives, when there’s so little goodness to go around, the most innocent of people will claw the eyes out of another to get where they want to be. That’s… also come with a lot of forgiveness on my part. But maybe… the one person I will truly never forgive is my mother. The mother who allowed me to be treated as a half-blood, the mother who tossed aside her eldest child due to the wishes of her second husband, and the mother who allowed everything awful to happen without a word. She didn’t even really say goodbye when I left. It’s sad… most of the recipes I first learned as a child were hers, and it’s bittersweet to make them now.


  • 2 cups of stock (vegetable or chicken)
  • ½ cup heavy cream
  • 1 cup of shredded Museau Cheddar
  • ½ cup of parmesan cheese
  • 3 garlic cloves
  • 1 onion
  • 1 carrot
  • ¼ cup flour
  • ½ tsp salt
  • 1 tsp black pepper
  • 2 cups chopped broccoli


Steam the broccoli down, and then finely mince it. Cook the carrot and onion – both chopped – in a bit of oil. Coat the vegetables with flour in the pan, and then add in the broth and cream, stirring frequently. Bring to a boil, then add in cheeses. Toss in the garlic (pressed first), along with the salt and pepper. Finally, mix in the broccoli, and reduce to a low flame to cook for 15 minutes. Top with more cheese, or croutons, however it’s desired.