Serves 1
Directions
- 1Chop the broccoli into desired sizes, varying between big and small pieces.
- 2Put all the chopped broccoli into a bowl.
- 3Drizzle olive oil over the broccoli.
- 4Toss the broccoli to coat it evenly with oil.
- 5Season the broccoli with salt and pepper.
- 6Add a pinch of nutmeg to the broccoli.
- 7Toss the seasoned broccoli again.
- 8Line a sheet tray with parchment paper.
- 9Spread the broccoli evenly on the sheet tray.
- 10Roast the broccoli in the oven at 375°F until it looks roasted.
- 11Shred two carrots using a cheese grater.
- 12Place the shredded carrots into a bowl.
- 13Dice half an onion.
- 14Add the diced onion to the bowl with the carrots.
- 15Dice half a shallot.
- 16Add the diced shallot to the bowl with the carrots and onion.
- 17Mince two cloves of garlic and place them in a separate bowl.
- 18Dice four slabs of bacon into small bits.
- 19Add the diced bacon to a pot on medium heat.
- 20Cook the bacon until it's crispy and the fat has rendered out.
- 21Remove the crispy bacon from the pot, keeping the rendered grease.
- 22Add about one tablespoon of butter to the pot with the bacon grease.
- 23Once the butter is melted, add the carrots, shallot, and onion to the pot.
- 24Toss the vegetables around in the pot.
- 25Once the onions are translucent, add the minced garlic.
- 26Add salt and pepper to taste.
- 27Cook the garlic until it achieves a golden color.
- 28Add three tablespoons of flour to the pot.
- 29Mix the flour with the vegetables and let it cook for about two minutes to remove the raw flour taste.
- 30Switch to a whisk and add one and a half cups of milk to the pot.
- 31Whisk the mixture to remove any clumps of flour.
- 32Add one cup of heavy cream to the pot.
- 33Whisk the heavy cream into the mixture and let it cook for another two minutes.
- 34Add two cups of chicken stock to the thickened mixture.
- 35Let the mixture cook for two to three minutes before adding more ingredients.
- 36Add two more cups of chicken stock to the pot.
- 37Add the roasted broccoli to the pot.
- 38Add more salt, pepper, garlic powder, ground thyme, and smoked paprika to the soup.
- 39Mix the seasonings into the soup.
- 40Add about three ounces of smoked gouda and eight ounces of sharp cheddar cheese to the soup.
- 41Mix the cheese into the soup and wait for it to melt.
- 42Once the cheese is melted, add the cooked bacon to the soup.
- 43Mix the bacon into the soup.
Ingredients
- 3 stalks broccoli
- olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- 2 cups carrots
- 0.5 onion
- 0.5 shallot
- 2 cloves garlic
- 4 slabs bacon
- 1 tablespoon butter
- 3 tablespoons flour
- 1.5 cups milk
- 1 cup heavy cream
- 4 cups chicken stock
- 1 pinch garlic powder
- 1 pinch ground thyme
- 1 pinch smoked paprika
- 3 ounces smoked gouda
- 8 ounces sharp cheddar cheese
Equipment
cutting boardknifebowlsheet trayparchment papercheese graterpotwhiskwooden spoonmeasuring cups
Tips
- Add a pinch of nutmeg to the broccoli for a unique flavor.
- Separate garlic from other ingredients to prevent burning.
- Adjust cheese quantity based on personal preference.
- For a vegetarian option, skip the bacon and replace chicken stock with vegetable stock.
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