Yes, unfortunately, this soup does smell to those that don’t
like broccoli. I apologize. But, it’s amazing and worth their suffering.
12 oz. fresh broccoli florets (or whatever is left after me
and Quinn eat while we cook)
4 cups chicken broth
2 shallots
1 Tbsp, lovely bacon grease
salt and pepper, to taste
flour, 4 tbsp
pinch of red pepper flake
1 cup milk
Cream, enough to make one turn around the soup pot
2 cups shredded Extra Sharp White Cheddar
Chop shallots and saute in lovely bacon grease until
translucent in bottom of stock pot. Add chicken broth, salt, pepper and pinch
of red pepper flake to taste. Time for the broccoli. Add the broccoli, bring to
slight boil. Cook until broccoli is tender. 10-15 minutes.
Now is the time to blend. You can use
a food processor, potato masher, blender or the easiest…an immersion stick blender.For the love of all that is
holy, be bloody careful with this part!!!!
If using a stand blender, keep in mind that it will expand
and slightly push on the removable little spout to add ingredients. 2 years
ago, I ended up with boiling soup covering both of my arms because my cooking
buddy, Quinn, got a little over excited about pushing the button, didn’t wait
for the lid and covered me in liquid lava in the form of soup. Oh well, you
live, you learn…cue the Alanis Morisette.
Back to the golden goodness. Blend the soup to desired
consistency. I usually leave it in big chunks. Since I use a stick blender, my
soup is still in the pot. If not, transfer back to pot and back onto the heat.
Make a roux with the cup of milk and 4 Tbsp of flour. Make
sure there are no lumps and it is mixed well. Add to the stock pot and mix
well. Add cream to mixture. Just one turn of the pan. Bring soup to a boil. If the soup doesn’t come to a boil, you’ll never
reach the full thickening potential. Watch the pot closely after you add the
roux. The milk will cause it to boil over leaving that scalded stink and smoke
that scares small children and men with a weak constitutions away from cooking.
Proof that it takes lady balls to be a cooking genius.
Once your soup has reached the consistency you want, turn
heat off. Add the Extra Sharp White Cheddar cheese. Stir in until the residual
heat melts the cheese.
Allow to cool completely, store, label and date in freezer
safe containers. Pop into the freezer and pull out as needed. Thaw on the
counter top or in the fridge and reheat in a pot or in microwave. Serve with
garlic crostini for one amazing comfort meal on a snowy night. That was damn
near poetic, right?
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