The Cream Of Broccoli Soup

[captain_slinky]

Made a gallon of fresh soup today, posting the recipe for posterity.

• About 1 Lb of fresh Broccoli from the garden
• 3 Strips of Bacon
• 1 Half-Gallon of 2% Milk, plus a few cups for good measure
• 1 Cup All Purpose Flour
• 1/2 Cup White Wine
• 1 Large Clove of Garlic
• 1 Beef Bullion Cube
• 1 Cup Extra Sharp Cheddar Cheese, shredded
• 1 Dash of "Scorned Woman" Hot Sauce
• salt and pepper to taste

Cut your bacon in to usable squares and cook them in the bottom of a large soup pot (capable of holding a gallon or more. Once the bacon is completely crispy, remove from the pan and eat it up yum.

While you are waiting for the Bacon to fry-up, crush your garlic and put it in a bowl with your Broccoli and a little bit of water. Nuke it for about a minute and a half then put it all in your blender and blitz it to the consistancy of chunky apple sauce.

Toss your cup of flour in to the hot pan with the bacon grease and whisk in to a nice light-colored rue. Reduce heat to medium and start stirring in milk, about a cup at a time. Whisk it almost constantly. Once the whole half-gallon of milk is in the pan, toss in your half-cup of white wine and let it simmer for a while. If it looks too thick at this point, feel free to add some more milk.

Stir your shredded cheese in to the pot very slowly and very gently, just a little bit at a time. The soup will really begin to thicken up at this point. Once all the cheese is melted you can add the rest of the ingredients (boullion cube, hot sauce and pureed broccoli).

Comments

[valerie-valerah.livejournal.com]

Oh, this looks good. I stole the recipe :D