My husband did it to me again!
He knows that I'm a do with what I've got kind of cook who often makes soup without a recipe. For the second day in a row, he's shared a photo of his lunch on Facebook. This time he promised I'd write out the recipe and share it here. So, here it is. I didn't measure when I made this, so my measurements are approximate. Please adjust for what you have on hand or your personal taste.
6 slices of bacon, fried and crumbled, reserve grease
1 lb fresh broccoli, trimmed and cut into bite sized pieces
1 onion, chopped
1/2 gallon of whole milk
1 T cornstarch
3 handfuls of shredded cheddar (2 cups?)
salt and pepper to taste
This makes about 2 1/2 to 3 quarts. It fed four of us with no leftovers. I used a 3 quart saucepan to make it.
- Fry 6 slices of bacon. Cool and crumble. Set aside.
- Trim 1 lb. fresh broccoli. I peel the stems and chop the softer inner core. I cut the florets into bite sized pieces.
- Chop one onion.
- Stir-fry the broccoli and onion a bit in the bacon grease. You want the broccoli to be just tender not fully cooked.
- Remove veggies from pot.
- You can add a little hot water to deglaze the pan if needed. Remove and reserve excess grease before you do. You can add it back before the next step.
- Mix a tablespoon of cornstarch with about half a cup of cold milk until smooth.
- Add the cornstarch mix to the pan drippings. Add a bit of butter if needed.
- Stir constantly as you add milk to make a white sauce the consistency that you like for cream soups. This is how I do it when I don't have cream.
- Return veggies and crumbled bacon to pot and stir.
- Add more milk as needed to get to the consistency you prefer.
- Add 3 handfuls or 2 cups of shredded cheddar cheese. Stir until melted through.
- Add more milk if desired. If it gets too thin, mix up some more cornstarch and milk and stir in.
- Add salt and pepper to taste.
There you have it.
Go forth and enjoy!
...doing what I can with what I've got
where I am on a short shoestring budget!