Everyday Food, September 2008
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 4 slices bacon, cut into 1-inch pieces
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 1 large baking potato, peeled and diced
- 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
- 1 package (10 ounces) frozen corn kernels
- 1/2 teaspoon dried thyme
- 1 cup whole milk
- Coarse salt and ground pepper
Directions
-
In a large pot, cook bacon over medium-low, stirring
occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon,
transfer to a paper-towel-lined plate. Increase heat to medium. Cook
onion, stirring, until it begins to soften, 6 to 8 minutes.
- Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.
1-I use garlic instead of onion (like two cloves)..mmmmm so good and easy! Thick and creamy without being heavy at all.
2-I usually use my hand blender to blend this a little before serving. The potato, once blended, makes for a nicer texture. I also add a bit of whatever fresh herbs I have on hand instead of the dried thyme. I've used thyme, rosemary and chives.
3-This turned out very good. I added a little bit of dried rosemary instead of thyme. I also added grated sharp cheddar in the end which added a nice bite.
Ingredients
Directions
REVIEWS
1- My husband and I also thought this soup was delicious. I added chopped, leftover roasted chicken to make it a little heartier, and simmered the soup for about 45 minutes to really blend the flavors. I crushed the chips into the serving bowls, rather than add them to the pot, so that leftovers won't be full of mushy chips. The chips softened just fine in the bowls. We are not super big eaters, so for us 1/2 a recipe yielded 4 servings.
2- My husband an I also thought this was great. I garnished with cheese and sour cream. I also added chips to the bottom of the bowl so they would not be too mushy - keep up the great ideas - it was quick, easy, and delicious.
3- When I followed the recipe it was very thick and not soup-like, so I doubled the chicken stock and added a diced jalapeno for heat. I also doubled the lime juice and this helped all the flavors pop better. Very delicious!!
4- This is similar to a recipe that I make. I would suggest replacing the cans of diced tomatoes with a tomato/green chili product like Rotel for extra kick. They make several new versions, like cilantro and lime, which has become my new favorite! Want to serve more? Add hominy, navy beans, pinto beans, and black-eyed peas and more broth.
5- It's good but a little bland. I like my tortilla soup with more "oomph" behind it. This one tasted better after I put a bunch of hot sauce on it. I'm not much of a cook, so I don't know exactly how to modify this recipe to improve, but I might suggest adding some salsa and hot sauce, and perhaps more garlic, onions, and chili powder.
6-