chicken stockenough to cover potatoes; vegetable stock may be substituted
fresh thymeor 1 tbsp dried thyme2 tbsp
garlic cloves8-10
onion saltto taste; use more with homemade stock
black pepperto taste
cheddar cheeseto taste
butter, optional
shredded carrotsfor plating garnish
Parmesan chipsfor garnish
Steps
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1
Cook bacon slowly over medium-low heat in a large pot, allowing the fat to render gradually without burning the lean parts.
2
Add diced onion to the bacon fat and sauté over medium-low heat until lightly caramelized.
3
Prepare broccoli by cutting small florets from underneath with a paring knife to keep them intact. Poach the smaller florets in chicken broth, then reserve for later.
4
Add celery, carrots, broccoli stems (peeled and diced), and leeks to the pot.
5
Add fresh thyme and garlic, then pour in enough chicken stock to just cover the potatoes—do not add excess to maintain the desired creamy consistency.
6
Add potato cubes and onion salt to taste.
7
Bring to a boil, then reduce to very low heat and simmer gently until potatoes and all vegetables are tender.
8
Use an immersion blender to purée the entire soup until completely smooth and creamy.
9
Stir in shredded cheddar cheese and adjust seasoning with salt and pepper. Add butter if desired.
10
Pour soup into a bowl, then arrange the reserved poached broccoli florets around the edges.
11
Add shredded carrots to the bowl; they will heat through instantly in the hot soup and add pleasant texture.
12
Top the center of the soup with a Parmesan chip for a final elegant garnish.
PrimedTableBETA
