Toby asked for broccoli cheese soup last night. It’s so unusual for him to voluntarily eat anything green that I went home via the vege shop for two heads of broccoli.
I winged the recipe, but it was something like this.
Chop & fry a couple hundred grams of bacon (six-eight middle rashers). In the bacon fat, fry a chopped red onion. When you get to the point where you need more grease so you can sweat the onions properly, add 75g butter.
Let that simmer for a bit, until the onion is translucent. Stir in a 1/4 cup of flour (you’re making a weird bacony roux here). Once that’s mixed, quickly pour in a bottle of beer or cider (we had cider on hand so I used that).
While this is going on, chop your broccoli heads (I had two), and nuke them to speed up cooking time.
Once you have your alcoholic roux going on, add in about 100g of grated cheddar, stir. Add three cups of milk, and the broccoli.
Add cracked pepper, 1/2tsp of paprika, some sage, celery seeds. Simmer gently for half an hour until the broccoli is squishy.
Makes five or six bowls, depending on hunger of consumers.