Bacon Broccoli Bisque
Around our house, we’re into broccoli these days. I suppose there are worse things to enjoy!
As you read more of the blog, you’ll find that we aren’t on any strange diet like super high fiber, no meat, no bacon (!), no dairy, no gluten. We eat all sorts of food in moderation and try to steer clear of processed foods as often as possible. Chick-Fil-A is an exception.
So here you go. Bacon Broccoli Bisque. It’s quick to make too.
6 oz. bacon, cut into 1/2″ pieces
1 fist-sized onion, diced
8 oz. broccoli florets (frozen or fresh)
1 T. minced garlic
1/2 c. dry white wine (I had chardonnay on hand)
1 c. milk
1 T. butter
1/4 c. sour cream
1/4 lb. swiss cheese, cubed
1/2 c. grated pecorino romano
ground black pepper to taste
Cook the bacon in your soup pot until crispy. Remove the bacon to a plate and drain the grease to a separate bowl (you won’t be using it).
Throw in the onion, broccoli, and garlic. Add the wine and cook the veggies until tender. Add the milk. Using the immersion blender, make everything smooth (or nearly, you can take a second pass at it later) then add the sour cream and cheeses until melted and combined. Add pepper to taste.
Blend everything once more to make sure there aren’t lurking chunks of broccoli. Once you’re satisfied with the texture, add the bacon back in.
Serve warm and enjoy.