Yancy's Broccoli & Bacon Cheddar Cheese Soup

By: Chef Yancy Roush
By: Chef Yancy Roush

Ingredients

  • 6 cups chicken stock
  • 2 cups broccoli florets
  • Salt and pepper to taste
  • 1/4 cup onion, diced
  • 2 garlic cloves, minced
  • 1 Tbsp. red pepper, diced
  • 1/2 cup cooked bacon, diced
  • 1/2 cup heavy cream
  • 1/4 cup cheddar cheese
  • 1/4 cup cornstarch
  • 1/4 cup water

    Directions

    1. Bring chicken stock to simmer add onions, garlic and salt and pepper to taste.



    2. Place broccoli florets in strainer, place into boiling stock and poach until tender.



    3. Cool florets and place them aside to garnish soup. Add to stock pepper, bacon and heavy cream. Add slurry mixture, cornstarch and water until medium consistency.



    4. Add broccoli and cheddar cheese. Serve with fresh herb breads.
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