This soup is creamy and full of flavor. The small chunks of broccoli give it a great consistency. Add some croutons or a piece of Italian bread and this will be a meal to remember.
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Ingredients
4 Bunches of Broccoli
Olive Oil 6 Slices Bacon 1 Onion – chopped 1/3 Cup Flour 2 Cups half & half 4 Cups Chicken Stock ¼ tsp Nutmeg 3 Cups Cheese (cheddar or jack either one or a combination) Salt & Pepper |
Instructions
Preheat the oven to 350º. Cut the florets from the broccoli stems. Discard the stems. Wash the florets and spread the them single layer on a sheet pan. Drizzle with olive oil, salt and pepper. Roast for 20 minutes.
Preheat the oven to 350º. Cut the florets from the broccoli stems. Discard the stems. Wash the florets and spread the them single layer on a sheet pan. Drizzle with olive oil, salt and pepper. Roast for 20 minutes.
In a large soup pot, cook the bacon until it is crispy. Remove the bacon to a paper towel lined plate to cool. Once the bacon is cooled, crumble and set aside.
Add the chopped onion to the pot, and let cook until soft. Sprinkle the flour on the onions and whisk. Cook until the flour is starting to turn brown.
Add the chicken stock and the half & half. Stir to combine.
Add the nutmeg and the roasted broccoli. Season with salt and pepper. Simmer for 20 minutes. Using an emulsion blender, blend the soup until you have the desired consistency. If you want the soup to be chunky, you may just want to use a potato masher instead of a blender. If you don’t have an emulsion blender, you can put the soup in small batches in a regular blender.Add the cheese and stir until it is completely melted. Simmer on low heat for an additional 20 minutes.
Garnish with crumbled bacon and shredded cheese.
