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    Cream of Broccoli Soup with Cheddar and Bacon

    Source of Recipe

    From "In the Kitchen with David" by David Venable

    Recipe Introduction

    "No matter how many times you tell your kids that broccoli is just like little trees, they'll still find a way to bury it under the mashed potatoes and never touch it. If you want your kids to eat broccoli, use it in a soup that includes other favorites. Did somebody mention Cheddar and bacon? After they try it once, this is a soup they'll ask you to make again and again."

    List of Ingredients

    ◦ 1 tablespoon plus 2 teaspoons kosher salt
    ◦ 1 large head broccoli, stems and florets separated and finely chopped
    ◦ 6 bacon slices, cooked and crumbled, 2 tablespoons drippings reserved
    ◦ 1 medium onion, chopped
    ◦ 1 clove garlic, minced
    ◦ 3 tablespoons unsalted butter
    ◦ 3 tablespoons all-purpose flour
    ◦ 1 cup whole milk
    ◦ 1 cup light cream
    ◦ 3 cups low-sodium chicken broth
    ◦ ¾ cup (3 ounces) shredded Cheddar
    ◦ 1 teaspoon freshly ground black pepper
    ◦ 2 tablespoons chopped fresh chives


    Prepare a large bowl of ice cubes and cold water. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add the broccoli and cook just until the broccoli is bright green, about 2 minutes. Drain the broccoli in a colander and then immediately plunge it into the ice water to stop the cooking process. Drain and set aside.

    Add the onion and garlic to the skillet with the bacon drippings. Sauté over medium-high heat until the onion has softened, 2 to 3 minutes. Set aside.

    Melt the butter in a large stockpot or Dutch oven. Add the flour and cook for 3 to 4 minutes, stirring constantly, to make a light roux. Whisk in the milk and cream. Cook over medium heat, whisking constantly, until the mixture has thickened, 10 to 12 minutes. Add the chicken broth. Stir in the broccoli, onion-garlic mixture, and cooked bacon.

    Transfer half of the soup to a food processor or blender and purée until smooth. Return the soup to the pot and heat over medium heat just until hot. Add the Cheddar, 2 teaspoons salt, and pepper. Ladle the soup into bowls and garnish with the chives before serving.

    Makes 6 to 8 servings




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