Vodka, Broccoli & Cheddar Soup

I know not everyone loves broccoli as much as I do. But give this hearty soup a try one cold evening with a crusty loaf of bread and these much maligned little cancer-fighting buds might surprise you. Of course, a little vodka makes everything (and everyone) more attractive.

1/2 pound (.25 kilograms) broccoli, trimmed and tough stems peeled
2 tablespoons unsalted butter
1/4 cup chopped bacon
1/2 cup onion, finely chopped
2 tablespoons flour
2 1/2 cups Vodka Chicken Broth (p.XX)
1/8 teaspoon dried thyme
1 tablespoon lemon juice
1/4 cup Lemon Peel Vodka (from The Vodka Cookbook) or lemon-flavored vodka
1/2 cup milk
1/2 cup aged sharp cheddar cheese, shredded
salt & white pepper to taste

Reserve 10-12 small florets from the broccoli; coarsely chop the rest.
Cook the bacon in a large saucepan over a high heat until well-browned – about 3-4 minutes; remove the bacon and set aside. Reduce heat to moderate and add the butter and onion and sauté until brown – about 4-5 minutes. Sprinkle in the flour and stir – cook for about a minute more. Slowly whisk in the broth (gently loosening the food bits stuck to the bottom of the pan).
Return the bacon to the pan; add the chopped broccoli, thyme and lemon juice and bring to a boil. Reduce heat to low, cover and simmer until broccoli is tender – about 20 minutes.
Meanwhile, bring a small saucepan filled with lightly salted water to a boil. Add the reserved florets and simmer until just tender – about 2-4 minutes.
Purée the soup in a food processor or blender; return the soup to the pan, stir in the vodka and milk and bring to a simmer over a low heat.
Sprinkle about 3/4 of the cheese into the soup and stir until cheese melts and is completely incorporated. Season to taste with salt & white pepper.
Serve garnished with broccoli florets and a few shreds of cheese.
SERVES 2
You can also serve in small hollowed loaves of bread.
(by John Rose, author of The Vodka Cookbook)

via: http://cookingwithvodka.blogs.com/