And yes, I know most of you already have a favorite recipe for broccoli cheese soup. In fact, so do I. (Well, now I actually have 3 terrific recipes. Because there are already 2 really great versions of this classic on this site.) But I always enjoy changing things up a bit, hence my latest version. And this one contains a little bit of bacon. And how can you go wrong with bacon? Inconceivable. (Thank you Wallace Shawn.) Anyway, I was wanting to serve soup last evening, and broccoli cheese soup sounded like it would hit the spot. Which incidentally it did perfectly. A few oyster crackers as an accompaniment, and all was well with the world. (Well not really, but our little piece of the world was considerably enhanced by this terrific one dish meal.)
So, if you would like to serve an easy to prepare and soul satisfying soup to your family, I’d say give this recipe a try. There are more veggies in this version than in many, so, of course that’s always a plus. But it’s really the taste that’s foremost. And in the case of this soup, the taste and creamy texture is fabulous.
We just got back from spending a delightful week down in Long Beach, WA, staying at The Breakers where we had previously owned a couple of units when our grandkids were young. Owning the units allowed me to host “camp grandma” every summer for a couple of weeks. Some of my most pleasant memories. It also gave our adult “kids” a place to vacation with their children that didn’t cost them an arm and a leg. So, staying at The Breakers was kind of a nostalgic trip down memory lane. Of course, we routinely visit the area most years when we make our annual spring trailer trip down the Washington, Oregon, and California coasts. So, we are quite familiar with the better dining establishments on the Long Beach peninsula. And one of our favorites is the 42nd Street Café. We have been going there now for almost 30 years. And it is still serving up high quality food in a cozy environment. We love it. So, although I got a break from cooking dinner, I still made breakfast and light lunches. But it was fun to get away. And the other 3 restaurants we visited – The Depot Restaurant in Seaview (just south of Long Beach), the Shelbourne Inn Pub (also in Seaview), and the Pickled Fish (in the Adrift Hotel) also served us wonderful dinners.
So, as always, have fun in your kitchen. But take a break once in a while. Let someone else cook for you. It only makes you appreciate your time in the kitchen that much more. Plus, you get great ideas for dishes you would like to serve at home.
Peace and love to all.
2 T. unsalted butter
6 slices thick, meaty bacon, chopped
1 lg. carrot, grated
2 lg. celery stalks including leaves, finely diced
1 sm. yellow onion, finely diced
2 garlic cloves, finely minced
⅓ c. unbleached all-purpose flour
¾ tsp. dry mustard
½ tsp. paprika
1 tsp. seasoned salt
freshly ground black pepper
4 c. chicken broth
1 head broccoli, florets and peeled stems cut into small bite size pieces
½ c. whole milk
½ c. heavy cream (or more whole milk)
16 oz. grated sharp cheddar cheese
⅓ c. finely grated Parmigiano Reggiano
Melt the butter in a large stockpot or Dutch oven over medium heat. Add the bacon and cook until bacon is crisp. Remove to a bowl with a slotted spoon, reserving as much fat in the pot as possible.
Add the carrot, celery, and onion and cook, stirring occasionally, until the veggies are softened. Add the garlic and cook for 1 minutes. Sprinkle the flour, dry mustard, paprika, seasoned salt, and pepper over the vegetables and stir until no dry bits of flour remain. Let cook for a couple minutes.
Pour in the chicken broth a cup at a time, stirring constantly to prevent lumps. Bring to a boil, reduce to a simmer, and cook, covered, for 10 minutes.
Add the broccoli, milk, and heavy cream. Bring to a gentle boil. Reduce to a simmer and cook, covered, for another 10 minutes, or until the broccoli is soft.
Remove from heat and stir in the shredded cheddar a handful at a time. Stir in the Parmigiano Reggiano. Once the cheese is melted, stir in the reserved bacon, saving a bit to use as a garnish. Taste and adjust seasoning.
Serve hot! Crostini is great on the side. So are oyster crackers!
