Sunday, 22 June 2014
Broccoli Cheese and Bacon Soup
I took my boys for a walk around the local Farmers Market this morning with the promise of Egg and Bacon rolls, yes bribery works! It was one of those fantastic sunny Sunday winter mornings for a nice stroll by the lake. I found beautiful looking Sour Dough and Broccoli.
It has now clouded over and is looking not very promising so soup for lunch is looking good.
I adapted this from The Pioneer Woman recipe for Broccoli Cheese soup. I got sceptical looks from the crash test dummies when I mentioned that I was making this soup but the mention of bacon seemed to appease them somewhat.
1 onion chopped
2 heads of broccoli
1/4 cup plain flour
2 cups milk
1 cup cream
1/2 cup chicken stock
salt and pepper to taste
1 cup grated tasty cheese
2 rashes of bacon chopped and cooked
Melt butter and gently cook onion for about 5 minutes.
Chop up the broccoli. Don't throw out the stems chop them up and put them in the soup as well, you may not realise it but this bit of the broccoli is the best bit, great for stir fries and Chinese food. Add this to the onion and cook for 3 - 4 minutes.
Add the flour and stir until combined. Cook for 5 minutes stirring occasionally.
Add the milk and cream and stir until combined. Add salt and pepper to taste.
Add the broccoli florets and stir. Put the lid on and simmer on low for 30 to 45 minutes.
Add the chicken stock, you should still have a thick consistency, add a little more if too thick. Stick your barmix in the soup and blitz until smooth.
Add the cheese and stir through, allow to melt for a couple of minutes.
Add cooked bacon and stir through, save a little bacon for the garnish on the top.
Serve with remaining bacon and some grated cheese on top and fresh bread.