Broccoli-Cheddar Soup

• 2 slices bacon, chopped
• 1 bunch scallions, chopped
• 1 stalk celery, chopped
• 3 tablespoons all-purpose flour
• 1 head broccoli, florets and tender stems chopped
• 2 cups low-sodium chicken broth
• Kosher salt and freshly ground pepper
• 1 cup frozen edamame, thawed
• 3/4 cup half-and-half
• 1 cup shredded white cheddar cheese

1. Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes.
2. Transfer to paper towels with a slotted spoon; set aside to drain.
3. Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes.
4. Add the flour and cook, stirring, until incorporated.
5. Add the broccoli, chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper.
6. Increase the heat to high and bring to a boil.
7. Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes.
8. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot.
9. Stir in the half-and-half and simmer 5 minutes.
10. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes.
11. Season with salt and pepper.
12. Divide among bowls and top with the bacon.
13. Photograph by Johnny Miller

bacon, scallions, celery, allpurpose, broccoli, chicken broth, kosher salt, frozen edamame, shredded white cheddar cheese

Taken from www.foodnetwork.com/recipes/broccoli-cheddar-soup.html (may not work)