Broccoli, Cheddar, Pancetta Soup
By Kielian Baird
Serving Size: 4-6
Ingredients:
3 heads of broccoli, chopped into small pieces
¼ cup olive oil
Salt and pepper, to taste
Nutmeg and cayenne, a pinch of each
¼ pound pancetta, small diced
1 tablespoon butter
1 carrot, shredded
2 shallots, chopped
3 cloves of garlic, minced
¼ cup all-purpose flour
¼ cup of dry white wine
1 cup of milk
1 cup of heavy whipping cream
3-4 sprigs of fresh thyme
1 tsp of dijon mustard
4 cups of chicken bone broth (or any broth of choice), divided
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 oz smoked gouda, shredded
8 oz sharp cheddar cheese, shredded
Instructions:
Preheat the oven to 375 degrees (F). Wash and dry broccoli and chop into small pieces, just slightly under bite size. Place into a bowl and drizzle with olive oil, then season with salt and pepper. Then throw in a touch of nutmeg and cayenne pepper to enhance the depth of flavor. Toss and then roast on a parchment lined sheet tray until the broccoli is nice and toasted. About 15-20 minutes.
While the broccoli is roasting. Prep the other ingredients. Chop all the vegetables and set aside. Add the pancetta into a large pot on the stove. Now, turn on the stove to medium heat and cook the pancetta until it is crispy and the fat has rendered. About 5-10 minutes. Remove the cooked pancetta with a slotted spoon and set aside.
Add the tablespoon of butter, carrots, and shallots into the pot with reserved fat and cook until the shallots have become soft, about 3-5 minutes. Then, throw in the garlic and season with salt and pepper. Once the garlic has developed a little color, add in the flour and stir consistently for about 2-3 minutes to cook out the raw flour taste.
Deglaze the pot with the white wine and allow the wine to evaporate until there is little to no liquid in the pot. Another 2-3 minutes.
Add in the milk, heavy cream, thyme, and dijon. Let reduce for a few minutes to thicken the soup; a rubber whisk is helpful here to dissipate any clumps of flour, without scraping the pot. Then add half of the broth into the pot, whisk well, and cook for a few minutes. Then add the last 2 cups of broth, whisking again. Throw in the roasted broccoli, garlic powder, smoked paprika, and salt and pepper to taste.
Sprinkle in the shredded cheese, allow it to melt into the soup broth. About 1-3 minutes. Add in the reserved pancetta, stir, and serve!
References:
Hunter, L., & Leeflang, J. (n.d.). Broccoli nutrients. Nutrivore. https://nutrivore.com/foods/broccoli/broccoli-nutrients/
Cooking the broccoli does not decrease the nutrient density in broccoli.
