Broccoli and Cheddar Soup with Bacon Lardons

Ingredients

3 heads broccoli
1½ quarts water
1 quart milk
1 bag Instant White Cheese Sauce Mix
2 Tbsp. Liquid Chicken Consommé Prep
1¼ tsp. Worcestershire sauce
1 tsp. Garlic in Oil
4 oz. bacon
2 medium onions
2 ribs celery

Instructions

(yields approximately 2¾ quarts)

Cut the broccoli into flowerets and blanch in the 1½ qts. water. Remove from the boiling water with a slotted spoon and shock in ice water. Add the milk to the water and return to a boil. Shut off the flame and add the Instant White Cheese Sauce Mix , Liquid Chicken Consommé Prep and Worcestershire sauce. Mix thoroughly and allow to stand for 5-10 minutes. Julienne the bacon and onions, and bias cut the celery. Brown the bacon over low heat, add the onions, celery and Garlic in Oil. Toss until the onions are translucent. Add to the cheese mixture. Puree half of the cooked broccoli and add the puree and flowerets to the cheese mixture. Heat the soup over low heat for 10-15 minutes. Adjust the seasoning with salt and pepper.