Now that the weather is getting colder (or, per usual, in North Carolina...flip flopping daily) soup is making its way into my dinner repertoire with a vengeance. This is one I had been playing around with for a while and finally made it happen one afternoon when I was craving something simple and filling. This recipe fits the bill on both counts.
This is when I should admit that this may be the first time I actually ate my broccoli. Covered in cheese, cream and the addition of crispy pancetta. And it was worth every caloric bite.
I also didn't use flour in this recipe so as long as you use gluten free stock, you can make this gluten free.
This was best served immediately, if you have leftovers and want to re heat, add a little more cream and cheese as it heats.
Broccoli Cheddar Soup
3 cups cheddar (shredded)
1/2 cup colby jack (shredded)
2 cups cream
1/4 cup stock
1/4 cup chopped pancetta (crisped)
Heat the cream on medium until it begins to bubble, add in the cheese and stock. Whisk continuously until it begins to thicken. Add pepper and salt to taste.
Ladle into bowls and top with pancetta.
This got my husband's seal of approval and surprisingly...mine