Creamy Broccoli Soup

Directions

1. Trim the broccoli into florets. Cut into bite-sized pieces. Trim the stalks and discard woody outer layer of stems. Dice the insides; set aside.

    

2. Bring the broth and water to a boil in a stockpot/Dutch oven. Add the florets. Reduce heat to medium and parboil until crisp tender (2-3 minutes). Transfer to a bowl and save the broth.

    

3. Cook the bacon until crisp; drain. Reserve 2-3 tablespoons of the drippings.

    

4. Melt the butter in a pot with 2 T of bacon fat. Add the onion, celery, garlic, and diced broccoli stems. Cover and sweat the veggies until softened (about 5 minutes). Whisk in the flour and cook 2 minutes. Whisk in the reserved broth and bring to a boil over high heat.

    

5. Reduce heat to medium-low and simmer until thickened (about 2 minutes). Add the parsley, scallions, and the remaining half of the florets; simmer 3 minutes.

    

6. Puree the soup in 2 batches and return to the pot over low heat. Season with lemon juice, salt, pepper and nutmeg.

    

7. Serve with baguette slices, bacon, blue cheese and remaining florets.