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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Healthy chunks of broccoli are paired with the tangy taste of cheddar cheese in this hearty soup from Jean Komlos, Plymouth, Michigan. A dash of nutmeg and a splash of sherry add pizzazz to a kitchen classic. Ingredients:
1 medium bunch broccoli, coarsely chopped (4 cups) |
5 teaspoons cornstarch |
1-1/2 cups fat-free milk |
1 cup chicken broth |
1 tablespoon butter |
1 tablespoon sherry, optional |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
dash paprika |
Directions:
1. In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika. Yield: 3 servings.
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