Broccoli-Cheddar Soup

Ingredients

• 2 slices bacon chopped
• 1 head broccoli chopped
• 1 stalk celery chopped
• 1 cup edamame frozen thawed
• 3 tablespoons flour all-purpose
• 0.8 cup half-and-half 
• 4 servings kosher salt and pepper freshly ground
• 2 cups chicken broth low-sodium
• 1 bunch scallions chopped
• 1 cup cheddar cheese shredded white

Equipment

• bowl
• paper towels
• pot
• blender
• slotted spoon
• dutch oven

Directions

1. Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes.
2. Transfer to paper towels with a slotted spoon; set aside to drain.
3. Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes.
4. Add the flour and cook, stirring, until incorporated.
5. 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.
6. 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.
7. Photograph by Johnny Miller