Broccoli Cheese SoupKind of a rerun. I make this every couple of weeks.
>>21681692I fucking love broccoli and cheese, lets goo!
Broccoli is the worst soup
Starting with bacon. I buy these 3 lb. packages and cut them in half. One goes in the freezer and the other in the fridge. I always use it in time.When these are on sale for less than $15 I buy a few and stock the freezer. Prices fluctuate so sometimes they're $12 and sometimes they're $20.
>>21681700That's why there's cheese and bacon; for ingrates like yourself.
High heat.
The slices will fuse together and you can flip them all in one connected patchwork.
See?
One big raft of bacon, sailing the seas of grease.
We will use some of this later for garnish.
This ought to be enough onion.
Julienne is fastest for me but it doesn't matter how you cut them. Just make them uniform.
This goes in to cook in all that bacon grease. It's all going into the soup.
Garlic
Smash them but not enough to break them up.
>>21681710witch! burn the witch!
Just loosen the skins.
I decided I don't need so much onion. I'll use the rest for something else later.
the heat of the pan cooks the egg
>>21681737Slow and steady.
>>21681735I see what you're doing
Breakfast is served.
Prep the broccoli. Separate the florets from the stalks.
But we're going to use everything. I cut 1/8" off the bottoms.
At this size the dice will cook about as fast as the flowers.
>>21681752one moment of silence for this broccoli who gave its life to feed us, wretched souls.
Somehow I had two of these open in the fridge.
I'm using all of the more empty one and a little of the fuller one.
Shake it up to release all the stuck on base.
A little more.
I'm going to add some spices. For anyone thinking there's no reason to use dried garlic and onion when we already have fresh garlic and onion, you're wrong. I have my reasons. Depth of flavor.
Now we can get our cheeses ready. I have sharp cheddar and jack.
Stir all the spices in.
Well over a pound of cheese.
Now we're at a boil again.
Heat to low. Simmer for a while. Covered.
And we're back. Velveeta is the secret weapon here. You don't need much at all, but it binds the emulsion and prevents the soup from breaking when we add all the other cheese.
This is enough. About 1/3 to 1/2 cup.
So add that in first and mix it with the immersion blender. This will process the softened broccoli as well.
Add the shredded cheeses in batches.
It's pretty much done.
A little more light to better capture the texture here.
And then crumble a little bacon on there and it's ready to serve. It's perfect.
A little Tabasco really brings it together. Try this recipe for yourself. Thanks for watching.
I pulled this from the freezer. Not yet sure what I'm going to make with it. Feel free to make suggestions.
>>21681699haha! I didn't see this. I actually think of Kip every time I shred cheese. It's so funny how he holds up the entire block to shred it for his nachos.
>>21681845Nice, looks perfect for bread dipping
>>21681692damn I should do that too, I got a surplus of really tasty cheese and onions. post recipe!
>>21681700Kill yourself
>>21682082I don't really use a recipe, but if you just look at all the pictures you can clearly see what was used and how it was done. Just simmer until the broccoli is soft, which was around 30 - 40 minutes this time.
would work with cauliflower or potato
>>21681852Looks good, thanks for the cozy cook along
>>21681741looking good>>21681742ruined
>>21681773Did someone say Jack?
>>21681846looks great
