First. In a large pot I sautéed 8 slices of turkey bacon. I chopped it up before I cooked it, but you could easily chop it afterward if you prefer. After it was cooked, I set it aside wrapped in a paper towel. Then I added 2tbsp of butter to the same pot I just took the bacon out of; let it melt and added 1 finely chopped onion. I let it sauté for about 5-8 minutes to let it soften.
While the onions were cooking I grabbed from the pantry: flour, chicken stock, salt and cayenne pepper. Milk from the fridge too! When the onions seemed soft, I dusted them with flour, about 2tbsp, maybe less, and let that cook into the onions for about 2 minutes.
Now here is the important part: whisk, whisk, whisk. You have to make sure in the following steps that the flour is getting whisked in properly and not forming clumps that are hard to get rid of later. SO. Gradually, as I was whisking often, I added in 3cups of skim milk, 1 can of chicken stock, a tsp of salt, and a good dash of cayenne. Brought it to a gentle simmer, and kept it going for about 3 minutes, still whisking often. I then added 3 medium sized russet potatoes, peeled and then diced into approximately ½ in pieces. Keeping it at a simmer only (no boiling!), I stirred often so the potatoes didn’t get clumped up, for about 20 minutes. I wanted them nice and soft in the soup!
Broccoli!! There was A LOT of broccoli in our soup. While the soup was simmering, I chopped up about 7 big heads of broccoli and put them in a pyrex with a small amount of water and stuck them in the microwave. In total, they probably steamed in there for a good 7-8 minutes, but you could do them longer or shorter depending on the crispness of the broccoli you want for the soup. I left them sitting in the microwave because they didn’t get mixed into the soup until the end.
SO, back to the soup on the stove…
Cheese… next came the cheese. I asked hubby to grate some cheddar and next thing I know we have two kinds on the counter: Cougar Gold (a sharp white cheddar, famous from our college creamery) and some regular sharp yellow cheddar. So we did both. 1 cup of each got melted into the soup (In reality, it was probably 1.5 cups of each… yummm, cheese). I then added a good dash of buffalo Tabasco sauce (any pepper sauce would do). At this point you could adjust the seasonings: pepper sauce, salt, cayenne, but the sharp cheddars in mine made for a great flavor!
I mixed in the reserved turkey bacon and the steamed broccoli, and ladled into bowls… VOILA!
Hope you enjoy! Next week, I’m actually going to share some stuffs other than food! What a concept ;)
Happy Superbowl weekend!