Broccoli Chowder With Cheddar Toasts |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You could add rotisserie chicken to this soup if you like. Ingredients:
2 slices bacon, strips thinly sliced |
2 tablespoons unsalted butter |
1/2 yellow onion, chopped (about 1 cup) |
2 garlic cloves, smashed |
1/2 teaspoon celery seed |
2 tablespoons all-purpose flour |
2 cups low sodium chicken broth |
2 cups milk |
4 small red potatoes, quartered (about 6 ounces) |
1/2 head broccoli, broken into florets, stem peeled and sliced |
kosher salt |
fresh ground black pepper |
1 tablespoon dijon mustard |
1 baguette, sliced into 8 1/4-inch thick pieces |
4 ounces cheddar cheese, cut into 8 thin slices |
Directions:
1. Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes.
2. Add the onion, garlic and celery seed and cook until soft, about 4 minutes.
3. Scatter the flour over the mixture and stir to coat.
4. Gradually add the broth and the milk, whisking until smooth.
5. Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes.
6. Add the broccoli florets and season with 1/2 t salt.
7. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
8. Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high.
9. Spread the mustard on each piece of baguette and top with a cheddar slice.
10. Place on a baking sheet and broil until the cheese melts; serve with the soup.
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