Ingredients:

  • 200 g (7 oz) Smoked Streaky Bacon, diced small
  • 1 tbsp Olive Oil (optional)
  • 1 Medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 60 g (4 tbsp / ½ stick) Unsalted Butter
  • 60 g (½ cup) All-Purpose Flour
  • 950 ml (4 cups) Chicken or Vegetable Stock (low sodium)
  • 475 ml (2 cups) Whole Milk (or Half-and-Half)
  • 1 tsp English Mustard Powder (optional)
  • ½ tsp White Pepper
  • Salt, to taste
  • 400 g (approx. 1 large head) Broccoli Florets, chopped into 1-inch pieces
  • 400 g (approx. ½ large head) Cauliflower Florets, chopped into 1-inch pieces
  • 340 g (3 cups) Mature/Sharp Cheddar Cheese, freshly grated
  • 50 g (½ cup) Parmesan Cheese, finely grated (optional)

Instructions:

  1. Render the Bacon: Place the diced bacon in the cold Dutch oven. Cook over medium heat, stirring occasionally, until deeply crisp and all the fat is rendered (5-7 minutes).
  2. Remove Bacon: Use a slotted spoon to transfer the crispy bacon crumbles to a plate lined with paper towels. Set aside for garnishing. Leave about 2 tbsp of bacon fat in the pot.
  3. Sauté Aromatics: Add the diced onion to the pot and cook in the reserved bacon fat over medium-low heat until soft and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Make the Roux: Reduce heat to low. Add the butter to the pot. Once melted, sprinkle in the flour and mustard powder (if using). Stir continuously with a whisk for 2 minutes to cook out the raw flour taste. The mixture (roux) should resemble wet sand.
  5. Add Liquids Gradually (Temper): Slowly whisk in the chicken stock, starting with only half a cup to ensure the roux dissolves without lumps. Once smooth, gradually whisk in the remaining stock and the milk.
  6. Bring to a Simmer: Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently. The soup will thicken considerably at this stage. Season lightly with salt and white pepper.
  7. Cook the Vegetables: Add the chopped broccoli and cauliflower florets to the simmering soup base. Reduce heat slightly and cover. Simmer for 15-20 minutes, or until the vegetables are fork-tender.
  8. Partial Blending: For a soup with texture, use an immersion blender to blend about two-thirds of the soup directly in the pot, leaving some vegetable chunks intact.
  9. Incorporate the Cheese (Crucial Step): Remove the pot from the heat source completely. Allow the soup to cool for 2-3 minutes. Gradually stir in the grated Cheddar and Parmesan cheese, a handful at a time, stirring until each addition is fully melted and incorporated. This prevents the soup from splitting.
  10. Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. If the soup is too thick, stir in a splash more milk or stock. Serve hot, topped with reserved crispy bacon crumbles.