Broccoli Chowder With Cheddar Toasts (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 strips bacon, thinly sliced |
2 tablespoons unsalted butter |
1/2 yellow onion, chopped (about 1 cup) |
2 cloves garlic, smashed |
1/2 teaspoon celery seed |
2 tablespoons all-purpose flour |
2 cups low-sodium chicken broth |
2 cups milk |
4 small red-skinned potatoes (about 6 ounces), quartered |
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced |
kosher salt and freshly ground pepper |
1 tablespoon dijon mustard |
1 baguette, sliced into 8 1/4-inch-thick pieces |
4 ounces cheddar cheese, cut into 8 thin slices |
Directions:
1. Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
2. Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
3. Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
4. Photograph by Antonis Achiellos
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