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.
For similar recipes checkout Food Network’s series on 9 Colorful Dinners that are kid approved.