1. Heat the butter in a large stock pot or soup pan over medium heat until the butter is melted and the foaming has subsided. Add the onion and sauté for 3-5 minutes, or until translucent. Add the garlic and cook, stirring occasionally, for one minute. Add the cassava flour and cook, stirring frequently for another minute.
2. Add the broth, bay leaf, salt, pepper, and broccoli and increase heat to bring to a low boil. Reduce heat slightly to maintain a simmer and cook for 7 minutes. Add the cream and simmer 2-3 more minutes.
3. Remove the bay leaf and stir in the vinegar. Add the cheese a handful at a time, stirring to incorporate between each handful. Mash with a potato masher for a chunkier soup or use an immersion blender or blender for a smoother consistency. Note: If using a blender, only fill the blender halfway and remove the center cap of the lid and cover with a kitchen towel before blending; you may need to do this in batches.
4. Taste the soup and add salt, pepper, and/or vinegar to taste. Serve topped with the crumbled bacon.
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Recommended Beverage Style: Wine