Soup for dinner on a blustery day...

A while back I posted a link to a recipe for a cheese and broccoli soup.  I've made this one a couple of times now and tweaked the recipe quite a bit...so here's my version:

Deb's Broccoli, ESRF* and Cheddar Soup:

Steam 2 large broccoli crowns until just tender, cool and chop into small pieces. Coarsely chop 3 slices smoked bacon and cook in a large sauce pan until crisp. Remove the bacon with a slotted spoon to a paper towel to drain. Discard all but 2 tsp. of the bacon fat left in the pan. Cook 1 cup chopped onion and 2 cloves minced garlic in the remaining bacon fat until tender. Add 1/4 cup flour and cook until flour and fat are incorporated. Whisk in 3 cups chicken broth and cook over medium heat until soup thickens a bit. Add 8 ounces Velveeta and 2 ounces sharp cheddar cheese that have been cut into cubes, a few cubes at a time, allowing them to melt before adding more. Stir in 1 1/2 cups half and half. Add a couple of pinches cayenne pepper , the chopped broccoli and the bacon and cook, stirring often until heated through.  Garnish with a pinch of cayenne pepper and serve with a crusty dinner roll.

This is definitely NOT lowfat good for you stuff... but a once in a while sitting next to the fireplace on a blustery evening treat....

Enjoy!

Deb

* In his book "Food Rules" Michael Pollan refers to "Edible Substances Resembling Food...ESRF".  I think Velveeta definitely qualifies for that description...this is one of the rare times you will see me using something like this...but sometimes those old boxed mac and cheese genes just kick in.... : (