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...	...	@@ -11,18 +11,18 @@
11	11	8 cups whole milk
12	12	6+ cups shredded cheese (NOT sharp), we often use 4-Cheese Mexican blend
13	13	32 oz Velveeta, cubed into half-inch pieces
14		-
15	15	1 cup shredded parm reg cheese
16		-1/4 cup apple cider vinegar (or more) + 1 T
	15	+
	16	+1/4 cup + 1 T apple cider vinegar (or more)
17	17	3 Tablespoons Cholula hot sauce
18	18	2 Tablespoon ground cumin
19	19	4 tsp mustard powder
20		-1 teaspoon ground white pepper
	20	+1 teaspoon ground white pepper
21	21	1/2 teaspoon truffle powder (or more, but be careful - strong stuff)
22	22
23	23	1 tsp truffle salt
24		-\\2 14-ounce can cannellini beans, rinsed
	24	+\\2 14-ounce cans  cannellini beans, rinsed
25	25	2 pounds broccoli crowns, trimmed and chopped (about 12 cups), or frozen chopped if you’re in a hurry
26	26	\\DIRECTIONS
27		-\\In a 8 Qt stockpot, over medium high heat, heat the fat, then add the bacon bits and stir frequently until the fat is foamy and the bacon is crisped to your desired level of doneness. Remove the bacon bits and set aside, pouring any oil/fat back into the pot. Add the broth and milk and lower the heat slightly. Bring to scalding, but not boiling, and add the cheese 1 cup at a time, stirring until fully incorporated before adding the next. Add in the seasonings. Steam the broccoli until tender crisp, or microwave it, and finish chopping it if it is not yet small enough for soup. Add about 2/3s of it to the pot. Blend the the last 1/3 of broccoli and beans along with 4 cups of the proto-soup until very smooth, then add it all back into the pot, rinsing the blender with a little more water and putting that into the pot as well. Test for sharpness, heat, saltiness and adjust as necessary, using vinegar and mustard powder to increase sharpness, pepper for heat, and more bouillon or salt to increase saltiness. Soup is ready when it is hot.
28		-\\Do not let the soup boil, and do not use sharp cheddar cheese, as it breaks and can be grainy.  You can make a thicker, richer soup by using the bouillon paste along with a gallon of milk instead of half.  The soup may also be thinned by the amount of moisture in the broccoli.  If it is too thin, add more cheese, or cook it over med low heat and keep stirring until it is concentrated enough for your liking.
	27	+\\In a 8 Qt stockpot, over medium high heat, heat the fat, then add the bacon bits and stir frequently until the fat is foamy and the bacon is crisped to your desired level of doneness. Remove the bacon bits and set aside, pouring any oil/fat back into the pot. Add the broth and milk and lower the heat slightly. Bring to scalding, but not boiling, and add the cheese 1 cup at a time, stirring until fully incorporated before adding the next. Add in the seasonings. Steam the broccoli until tender crisp, or microwave it, and finish chopping it if it is not yet small enough for soup. Add about 2/3s of it to the pot. Blend the last 1/3 of broccoli and beans along with 4 cups of the proto-soup until very smooth, then add it all back into the pot, rinsing the blender with a little more water and putting that into the pot as well. Test for sharpness, heat, saltiness and adjust as necessary, using vinegar and mustard powder to increase sharpness, pepper for heat, and more bouillon or salt to increase saltiness. Soup is ready when it is hot.
	28	+\\Do not let the soup boil, and do not use sharp cheddar cheese, as it breaks and can be grainy.  You can make a thicker, richer soup by using the bouillon paste along with a gallon of milk instead of half milk half broth.  The soup may also become thinned by the amount of moisture in the broccoli.  If it is too thin, add more cheese, or cook it over med low heat and keep stirring until it is concentrated enough for your liking.