Sunday, June 19, 2011

June 19: Creamy Broccoli Soup with Cheddar and Chive Toast

1 teaspoon extra-virgin olive oil
4 slices bacon, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon dried thyme
   Salt and freshly ground black pepper
   A couple of dashes of hot sauce, such as Tabasco
2 10-ounce boxes frozen chopped broccoli, defrosted
1 quart chicken stock or broth
1/2 cup heavy cream or half-and-half
8 slices baguette
1 cup shredded sharp Cheddar
3 tablespoons chopped fresh chives
   Zest and juice of 1 lemon

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3 to 4 minutes.

Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, for 4 to 5 minutes, or until the onions are tender.

Add the broccoli and continue to cook until the broccoli is heated through, 2 to 3 minutes. Transfer the onions and broccoli to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth.

Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring up to a simmer, and cook for about 8 to 10 minutes.

While the soup is simmering, toast the baguette slices until golden brown in the broiler or toaster oven. In a bowl, mix the Cheddar with the reserved crispy bacon and the chives. Once the toast is nice and golden, sprinkle the bacon-Cheddar mixture over the bread and return to the broiler or toaster oven to melt and lightly brown the cheese.

To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Float 2 Parmesan toasts on top of each soup bowl and serve immediately.


I made this meal today for the potluck at church. Instead of making the toasts, I ended up putting the bacon and the Cheddar into the soup. It tasted great, but didn't look very good, so it didn't go over very well.

You don't need to cook bacon in 2 tablespoons of oil, so I changed it to 1 teaspoon. I changed the fresh thyme (1 tablespoon) to dried (1 teaspoon).

No comments:

Post a Comment