*Ingredients
+For the soup:
°15 ml (1 tbsp.) olive oil
°1 chopped onion
°15 ml (1 tbsp.) minced garlic
°45 ml (3 tbsp.) flour
°1.5 liters (6 cups) no salt added chicken broth
°Salt and pepper to taste
°1 broccoli cut into florets
°500 ml (2 cups) grated white cheddar cheese
°125 ml (1/2 cup) 15% cooking cream
+For garnish :
°5 slices of bacon cut into pieces
°375 ml (1 1/2 cups) broccoli, cut into small florets
°250 ml (1 cup) grated yellow cheddar cheese
Select all ingredients
*Steps
In saucepan, heat oil on medium heat. Cook the onion and garlic for 1 to 2 minutes.
Sprinkle with flour and stir. Add broth. Salt and pepper. Bring to a boil, then simmer for 12 to 15 minutes over medium heat.
Add the broccoli for the soup and extend the cooking for 8 minutes.
Gradually add the white cheddar and stir until melted.
Transfer the soup to the container of the electric mixer. Blend for 1 minute, until smooth and creamy.
Return the soup to the saucepan and stir in the cream. Bring back to a boil.
Heat skillet on medium heat. Cook the bacon for 4 to 5 minutes, until crispy.
Add the small broccoli florets to the pan and continue cooking for 1 to 2 minutes.
Divide the soup between bowls. Top each serving with bacon, broccoli and yellow cheddar.
Enjoy !
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