Broccoli and Cheddar Soup with Bacon — an #autumnwarmers recipe

I’m late to the game, I know, but I’m ready now. It’s autumn. Pumpkin pumpkin apple pumpkin ginger pumpkin leaves pumpkin scarves pumpkin pumpkin.

Would you like some soup?

You’ll have to make your own, because Geoff and I demolished this in about 20 seconds.

Rye Humour -- bacon and cheddar soup with bacon

First, you chop some bacon into tiny bits and crisp it up in a large soup pot…

Rye Humour -- broccoli and cheddar soup with bacon

Toss in some onions and garlic, and sweat them out until the onions soften.

Rye Humour -- broccoli and cheddar soup with bacon

Then you set the bacon, onions, and garlic aside and toss a bit of flour and a glug of olive oil into the same pot, whisking until the mixture thickens and the flour loses its raw-flour taste.

Rye Humour -- broccoli and cheddar soup with bacon

You whisk in the milk and broth, add the bacon and friends back in, and bring the whole thing to a simmer.Rye Humour -- broccoli and cheddar soup with bacon

After about 20 minutes, you toss in some carrots and broccoli, diced as small as you can, and simmer it again for 20 minutes or until the vegetables are tender…

Rye Humour -- broccoli and cheddar soup with bacon

At which point you melt in a big pile of sharp cheddar…Rye Humour -- broccoli and cheddar soup with bacon

Season it up with smoked sea salt, rainbow pepper (or regular salt and pepper if you don’t live near an Aldi), and a splash of lemon juice…Rye Humour -- broccoli and cheddar soup with bacon

And enjoy.

Broccoli and Cheddar Soup with Bacon
Serves 4

8 rashers streaky bacon, chopped into small pieces
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
4 tbsp plain flour
2 cups (450ml) whole milk
2 cups (450ml) chicken stock
3 small carrots, peeled and finely chopped
1 head of broccoli, finely chopped
1 1/2 cups grated cheddar cheese (about 150g)
1 tbsp lemon juice
Salt and pepper to taste (I used smoked sea salt and rainbow pepper)

  1. In a sturdy pot, cook bacon over medium-high heat until beginning to crisp.
  2. Add onions and garlic and sauté until onions soften.
  3. Remove bacon, onions, and garlic and set aside. In the same pot, over medium-low heat, combine olive oil and flour and whisk until mixture begins to thicken and flour loses its raw flavour (2-3 minutes).
  4. Whisk in 1 cup of milk. When this begins to thicken, whisk in remaining milk and chicken stock. Return the bacon, onions, and garlic to the pot, bring mixture to a simmer, and simmer gently for 15-20 minutes.
  5. Add carrots and broccoli and simmer for an additional 20 minutes, or until vegetables are soft.
  6. Add cheese and stir until melted. Stir in a splash of lemon juice and season with salt and pepper to taste.
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2 thoughts on “Broccoli and Cheddar Soup with Bacon — an #autumnwarmers recipe

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