Directions

1. Remove the florets from the stems

2. ⁠Peel the stems and cut into 1” pieces

3. Throw all the broccoli into a bowl, sprinkle on the salt and cover with 3 cups of water  (this will help us to get rid of all the bugs or little worms)

4. Leave that to sit for about 6 minutes 

5. While that’s going slice your onion, smash and peel your garlic then mince the garlic with a pinch of salt

6. Grater 1/2lb of cheddar cheese

7. Bring your soup pot over medium heat, melt in your butter 

8. Add the jerk, 1/2 tsp salt, black pepper, maggi bouillon and allow the onions to sweat for about 1 minute

9. Add in broccoli florets and stems 

10. Sprinkle on another 1/2 tsp of salt and 1/4 tsp black pepper over the broccoli 

11. Then sprjnkle in our flour and mix so the flour cooks for about 1-2 minutes before deglazing with white wine

12. Add in wine, use the wooden spatula to scrape up any bits stuck to your pot

13. When the wine reduces by half pour in 1/4 cup heavy cream and cream

14. Now we’re going to allow this to come to a boil, when it does we will cover this bad boy up and allow it to simmer for 10 minutes

15. When the broccoli is nice and tender blend the soup to your desired consistency 

16. In a nonstick skillet sprinkle in 2tbsp of cheddar and crushed crackers over medium low heat. When the cheese has melted and begins to bubble slightly, carefully flip her over and allow her to cook for about 30 seconds to 1 minute on the other side. Turn off the heat and remove you cheddar cracker to a plate to cool and harden.

17. Pour your soup back on the pot, add in your remaining cheese and heavy cream. 

18. Simmer for 2 minutes or untie the cheese has melted. This is where I like to add some scotch bonnet to just sit in the soup or add salt and black pepper.

19. Plate her on up, break up your cheddar cracker and dig in!