By Guest Food Columnist Charles Raymond Fortson

With the cold winter months ahead, soups will be an important of our meals. Uncle Rays has an array of soups on its menu. Our broccoli/bacon cheese soup is a favorite for snacks, light meals and an appetizer with your favorite meat dishes.
Ingredients
1 finely chopped medium size onion
1 cup of cooked chopped drained bacon
2/3 cup of butter
2/3 cup of all-purpose flour
3 cups of chicken broth
3 cups of Half & Half heavy whipping cream
2 cups of chopped carrots
1 ¼ lbs. of fresh chopped fresh broccoli florets
3 cups of shredded cheddar cheese
½ block of cream cheese (room temperature)
½ tsp. of dry mustard
½ tsp. of garlic powder
½ tsp. of smoked paprika
1 tbsp. of kosher salt
½ tsp. of black pepper
Directions
1. Use a medium size stock pot.
2. Start cooking on medium heat.
3. Melt butter
4. Add onions.
5. Cook 2-4 minutes.
6. Add flour and whisk mixture.
7. Pour in chicken broth & whisk thoroughly.
8. Add whipping cream and continue to whisk thoroughly.
9. Cook for 2 minutes while continuing to whisk mixture.
10. Add paprika, garlic powder, dried mustard, salt & pepper.
11. Reduce heat to low, whisking seasoning into mixture throroughly.
12. Add broccoli and carrots.
13. Simmer on low heat for 15 minutes or wait until carrots are fork-tender.
14. Blend in cheddar cheese and cream cheese, whisking thoroughly until cheese has melted.
15. Add bacon.
16. Adjust texture of soup as desired. More cheese to thicken or more chicken broth & cream to thin it.
17. For desired taste, add more salt & pepper.
Serves eight to 10 people as an appetizer.
EDITOR’S NOTE: Charles Raymond Fortson is owner/chef at Uncle Ray’s across from Lake Lincoln State Park.
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