"Broccoli Chowder with Cheddar Toast" Recipe
Recipe and photo from foodnetwork.com
2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
4 small red-skinned potatoes (about 6 ounces), quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 baguette, sliced into 8 1/4-inch-thick pieces
4 ounces cheddar cheese, cut into 8 thin slices
Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic andcelery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
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