Broccoli soup with Bacon and Oka cheese

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A beautiful savoury bowl of soup, there's nothing like it. Stir up this glorious aroma and leave it simmering on the stove...and just try to keep hands from dipping their spoons in the pot.

Ingredients

1 pound broccoli florets

3 tablespoons salted butter

1 small onion, finely chopped

¼ cup all-purpose flour

4 cups good quality chicken stock (or vegetarian stock)

2 small potatoes, peeled and diced

2 tablespoons apple cider vinegar

3 tablespoons canned jalapeno chilies, minced

2 cups shredded Oka cheese, rind removed

1 cup milk

Sea salt and freshly ground pepper, to taste

Cooked bacon, crumbled, for garnish (leave off for vegetarian)

Preparation

Steam broccoli until just tender, about 6 minutes. Remove from heat. Rinse and chop finely; set aside.

In large heavy saucepan, melt butter over low heat. Add onion and cook for 5 minutes. Add flour and cook, stirring constantly, for about 2 minutes. Whisk in stock; add potatoes, cook for 15 minutes or until thickened. Add cooked broccoli, cider vinegar, chilies, cheese and milk. Cook over low heat, stirring constantly, until cheese melts, about 5 minutes. Do not boil. Season with salt and pepper and sprinkle with bacon. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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