Soup Creamy broccoli cheddar soup
For the soup:
15 mL (1 tbsp.) olive oil
1 onion, chopped
15 mL (1 tbsp.) chopped garlic
45 mL (3 tbsp.) flour
1.5 liters (6 cups) no-salt-added chicken stock
Salt and pepper to taste
1 broccoli, cut into florets
500 mL (2 cups) grated white cheddar cheese
125 mL (1/2 cup) 15% cooking cream
For the garnish:
5 slices bacon, cut into pieces
375 mL (1 1/2 cups) broccoli, cut into small florets
250 mL (1 cup) grated yellow cheddar cheese
In a saucepan, heat oil over medium heat. Cook onion and garlic for 1 to 2 minutes.
Sprinkle with flour and stir. Add broth. Season with salt and pepper. Bring to a boil, then simmer for 12 to 15 minutes over medium heat.
Add broccoli to the soup and cook for another 8 minutes. (source: ineskohl.info)
Gradually stir in white cheddar cheese until melted.
Transfer soup to an electric blender container. Blend for 1 minute until smooth and creamy.
Return soup to saucepan and stir in cream. Bring to a boil again.
Heat a skillet over medium heat. Cook bacon for 4 to 5 minutes, until crisp.
Add broccoli florets to skillet and cook for 1 to 2 minutes.
Divide soup among bowls. Top each serving with bacon, broccoli, and yellow cheddar cheese.