Wiki source code of Cheddar Broccoli Bacon Soup

Version 1.1 by Richard Johnson on 2020/01/27 20:37
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1 Original recipes here:
2 <[[http:~~/~~/www.cooking.com/Recipes-and-More/recipes/Broccoli-White-Bean-Cheddar-Soup-recipe-10026.aspx#ixzz1ndX2dMhV>>url:http://www.cooking.com/Recipes-and-More/recipes/Broccoli-White-Bean-Cheddar-Soup-recipe-10026.aspx#ixzz1ndX2dMhV]]>
3 <[[http:~~/~~/www.tasteofhome.com/Recipes/Cheddar-Potato-Soup>>url:http://www.tasteofhome.com/Recipes/Cheddar-Potato-Soup]]>
4 \\Active Time: 40 Minutes
5 Total Time: 40 Minutes
6 Yield: 7 quarts, more-r-less
7 \\Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.
8 \\RECIPE INGREDIENTS
9 \\2 tablespoons butter or olive oil
10 2 cups bacon bits
11 \\12 cups chicken or vegetable broth (3 tablespoons Better Than Bouillon Chicken plus water)
12 10 cups 2% or whole milk
13 8+ cups shredded medium cheddar cheese (NOT sharp)
14 16 oz Velveeta, or omit shredded cheese and use the whole block (2 lbs), cubed into half-inch pieces
15 1/4 cup apple cider vinegar (or more)
16 2 Tablespoons Cholula hot sauce
17 1 Tablespoon ground cumin
18 1 Tablespoon mustard powder (or more)
19 1 teaspoon ground white pepper
20 1/4 teaspoon truffle powder (or more, but be careful - strong stuff)
21 \\2 14-ounce can cannellini beans, rinsed
22 2 pounds broccoli crowns, trimmed and chopped (about 12 cups), or frozen chopped if you’re in a hurry
23 \\DIRECTIONS
24 \\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 it to the pot. Blend the beans along with 2 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.
25 \\Do not let the soup boil, and do not use sharp cheddar cheese, as it breaks and can be grainy.

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