This is a recipe that I found in an issue of Food Network Magazine. It’s Broccoli Cheddar Soup with bacon and lord knows I love bacon.
I make mine in a dutch oven and it serves about six-seven people.
First the recipe tells you to fry four slices of bacon on the bottom of the pan…well screw that, cause I fried the whole damn pound.
After you set your bacon aside to drain, throw about 2 cups of chopped celery and diced scallions into the bacon grease…then back away before any of it splatters in your face.
Add 3 tablespoons of flour and stir until incorporated.
Then add one 16oz bag of chopped broccoli, 2 16oz cans of chicken broth and 3 cups of water.
Cook for about 10 minutes or until it starts to boil.
Simmer for five minutes.
Then add 1 cup of half and half.
Now for the hard part…if you have an immersion blender, YAY FOR YOU! Start blending until soup is thick. If (unfortunately) like me, you don’t have an immersion blender…put a large pot on the stove and ladle your soup into a blender until it’s thick and transport into separate pot…once your done, throw all of the soup back into the dutch oven…and add 1 bag of sharp cheddar.
The recipe calls for white, but I like to live on the wild side and I used yellow.
After you mix in the cheddar, serve your soup! But not before crumbling up all that bacon that you just fried and adding it on top.