Broccoli-Cheddar Soup

Serves: 4

Bacon and cheese are obvious ways to make broccoli more appealing, but the real star in this soup is the edamame.

Dovetailing Tip: Use the 2 extra slices of bacon that you cooked on day 1 for todays soup.

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2 slices bacon, chopped
1 bunch scallions, chopped
1 stalk celery, chopped
3 tablespoons all-purpose flour
1 head broccoli, florets and tender stems chopped
2 cups low-sodium chicken broth
kosher salt and freshly ground pepper
1 cup frozen edamame, thawed
3/4 cup half-and-half
1 cup shredded white Cheddar cheese


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. Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes. Add the flour and cook, stirring, until incorporated. Add the broccoli, chicken 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.


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