...the lighter and healthier version of an all-time fave!
Ingredients:
2 slices bacon, chopped...OR about 1 tablespoon EVOO (for a vegetarian option)
1 bunch scallions, chopped
1 stalk celery, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 head broccoli, florets and tender stems chopped
2 cups low-sodium chicken broth (or vegetable broth)
Kosher salt and freshly ground pepper
1 cup shelled, frozen edamame, thawed
3/4 cup half-and-half
1 cup shredded white cheddar cheese (yellow cheddar will work too!)
Directions:
Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels with a slotted spoon; set aside to drain. *Omit this step if you are making the soup vegetarian. Instead, begin by coating the Dutch oven with EVOO.
Add the scallions, celery, and garlic to the drippings (or EVOO) in the pot and cook until slightly softened, about 2 minutes. Add the flour and cook, stirring, until incorporated. Add the broccoli, chicken (or vegetable) broth, 3 cups water, 1 teaspoon salt, and a few grinds of pepper. Increase the heat to high and bring to a boil. Add the edamame, reduce the heat to medium-low, and simmer until slightly thickened, about 10 minutes.
Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes. Season with salt and pepper. Divide among bowls and top with the bacon (or an extra sprinkle of cheese).
Serve with your favorite crusty bread! Enjoy!!
*Food Network Magazine, September 2013