A beautiful savoury bowl of soup, there's nothing like it. Stir up this glorious aroma and leave it simmering on the stove...and just try to keep hands from dipping their spoons in the pot.
Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 pound broccoli florets
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1⁄4 cup all-purpose flour
  • 4 cups good quality chicken stock
  • 2 small potatoes, peeled and diced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons canned jalapeno chilies, minced
  • 2 cups shredded Oka cheese, rind removed
  • 1 cup milk
  • Coarse salt and freshly ground pepper, to taste
  • Cooked bacon, crumbled, for garnish

Preparation

Steam broccoli until just tender, about 6 minutes. Remove from heat. Rinse and chop finely; set aside.

In large heavy saucepan, melt butter over low heat. Add onion and cook for 5 minutes. Add our and cook, stirring constantly, for about 2 minutes. Whisk in stock; add potatoes, cook for 15 minutes or until thickened. Add cooked broccoli, cider vinegar, chilies, cheese and milk. Cook over low heat, stirring constantly, until cheese melts, about 5 minutes. Do not boil. Season with salt and pepper and sprinkle with bacon.