I have a confession. It’s not easy to come up with new recipes each issue, because honestly, I seldom make dishes the same way twice. I typically follow a basic recipe, but usually adjust it depending on ingredients at hand, or whatever fits my mood. And I encourage you to do the same. Always feel free to substitute ingredients to suite your own tastes.
I post many pictures of my food on social media, usually of the more unique dishes that I’ve prepared. They are intended to provide ideas, in case you get bored of cooking the same old things.
Feel free to follow me on Instagram @richwachtel
- 6 Slices bacon
- 1 Small Chopped onion
- 3 Cloves Chopped Garlic
- 2 Cups Chicken broth
- ½ lb Broccoli cut into florets
- 1 ½ lb Cauliflower cut into florets
- Salt & Pepper to taste
- 2 T unsalted butter
- 1 Cup Heavy Cream
- 1 ½ Cup Shredded Cheddar Cheese, divided
- ½ tsp Thyme
- 2 Chopped green onions.
In a heavy stockpot, cook bacon over medium heat until desired crispness. Remove from pot, crumble, and set aside. Saute onions in reserved bacon grease 3-4 minutes or until tender. Add chopped garlic and cook about 1 minute until fragrant.
Add the chicken broth, broccoli, cauliflower, and a dash of salt & pepper. Reduce heat to medium-low, cover, and simmer for 4-5 minutes, stirring occasionally.
Add butter and cream, stirring well to combine. Add 1 cup of the cheese and stir slowly until melted. Add 2/3 of the cooked bacon, thyme, and salt & pepper to taste. Cover and simmer for 5 minutes over low heat, stirring occasionally.
Ladle into soup bowls, top with remaining bacon, cheese, and green onions. Serve with a slice of grilled crusty bread. Makes 4 servings.