Vodka, Broccoli & Cheddar Soup

  

I know not everyone loves broccoli as much as I do.  But give this hearty soup a try one cold evening with a crusty loaf of bread and these much maligned little cancer-fighting buds might surprise you.  Of course, a little vodka makes everything (and everyone) more attractive.

1/2 pound (.25 kilograms) broccoli, trimmed and tough stems peeled

2 tablespoons unsalted butter

1/4 cup chopped bacon

1/2 cup onion, finely chopped

2 tablespoons flour

2 1/2 cups Vodka Chicken Broth (p.XX)

1/8 teaspoon dried thyme

1 tablespoon lemon juice

1/4 cup Lemon Peel Vodka (from The Vodka Cookbook) or lemon-flavored vodka

1/2 cup milk

1/2 cup aged sharp cheddar cheese, shredded

salt & white pepper to taste

1. Reserve 10-12 small florets from the broccoli; coarsely chop the rest.
2. Cook the bacon in a large saucepan over a high heat until well-browned – about 3-4 minutes; remove the bacon and set aside.  Reduce heat to moderate and add the butter and onion and sauté until brown – about 4-5 minutes.  Sprinkle in the flour and stir – cook for about a minute more.  Slowly whisk in the broth (gently loosening the food bits stuck to the bottom of the pan).
3. Return the bacon to the pan; add the chopped broccoli, thyme and lemon juice and bring to a boil.  Reduce heat to low, cover and simmer until broccoli is tender – about 20 minutes.
4. Meanwhile, bring a small saucepan filled with lightly salted water to a boil.  Add the reserved florets and simmer until just tender – about 2-4 minutes.
5. Purée the soup in a food processor or blender; return the soup to the pan, stir in the vodka and milk and bring to a simmer over a low heat.
6. Sprinkle about 3/4 of the cheese into the soup and stir until cheese melts and is completely incorporated.  Season to taste with salt & white pepper.
7. Serve garnished with broccoli florets and a few shreds of cheese.

SERVES 2

You can also serve in small hollowed loaves of bread.

(by John Rose, author of The Vodka Cookbook)