Cheese Soup
Serves: 2
Total: 1 hr
Prep: 15 min
Cook: 45 min
5.0
Print recipe
Pinterest
Recipe Preparation
- 4 pieces bacon, chopped
- 2 tablespoons unsalted butter, divided
- 1 small or medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 2 cups half-and-half cream
- 3–4 cups broccoli florets, diced into bite-size pieces
- ¾ teaspoon salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ⅛ teaspoon nutmeg (optional)
- ½ teaspoon dry mustard powder, optional and to taste
Step Description
1
Cook the bacon until crisp in a Dutch oven. Remove and set aside for garnish.
2
Sauté the butter and onions over medium heat. Once the onion is translucent, add garlic and cook for about 30 seconds, stirring constantly to avoid burning.
3
Add the flour and cook over medium heat for 3–5 minutes, whisking constantly until the flour thickens.
4
While whisking, slowly add the chicken stock followed by the half-and-half. Add broccoli and let the mixture simmer over low heat for 15–20 minutes, or until slightly reduced and thickened.
5
Add salt, pepper, nutmeg, dry mustard powder, and cayenne. Stir to combine. Let the soup simmer for another 20–25 minutes. Use the
ThermoPro Lightning Instant-Read Thermometer
to ensure the soup temperature is between 190°F and 200°F (88°C to 93°C), ideal for creamy soups.
6
Add cheese to the soup and stir until fully melted and incorporated. Transfer soup to bowls, garnish with reserved bacon, and serve immediately.
Recommended recipe
Comments
Recommended product
