Cream of Cheddar

 

For 6 servings

Ingredients for the soup

• 15 ml butter
• 1 onion, chopped
• 30 ml flour
• 5 ml dry mustard
• 30 ml powdered chicken stock
• 1 liter milk
• 500 ml sharp cheddar, grated
• Salt and pepper

Ingredients for the garnish

• 250 ml broccoli, cut into small florets
• 75 g (3 slices) bacon, coarsely chopped (lardons)
• 2 ml sweet paprika

1. In a saucepan, melt the butter, then sauté the onion for 2 to 3 minutes; add the flour, dry mustard and chicken stock powder, then stir for 20 seconds.
2. Add 60 ml of milk; whisk to obtain a smooth paste.
3. Add the rest of the milk in small quantities, whisking to avoid lumps forming; bring to a boil, stirring lightly, but constantly.
4. Remove from the heat, add the cheese and stir well to melt it; season.
5. For filling, bring a small pot of water to a boil; blanch the broccoli florets 1 to 2 minutes.
6. Drain and cool in cold water; to book.
7. In a small skillet, brown the bacon to make it crispy; add the broccoli, stir and serve over the hot soup.
8. Garnish with a pinch of paprika before serving.

BON APPÉTIT