 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
From Carnation Ingredients:
3 (14 1/2 ounce) cans chicken broth or 3 (14 1/2 ounce) cans vegetable broth |
9 cups broccoli florets (about 1 1/2 pounds) |
1 small onion, coarsely chopped |
2 garlic cloves, finely chopped |
1 1/2 cups dry carnation instant nonfat dry milk powder |
1/2 cup water |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup cheddar cheese, shredded (4 ounces) |
Directions:
1. Boil broth in large saucepan.
2. Add broccoli, onion and garlic.
3. Bring to a boil; reduce heat to low.
4. Cover; cook for 5 to 7 minutes or until broccoli is tender.
5. Remove from heat; cool slightly.
6. Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.
7. Blend until desired consistency.
8. Return to remaining mixture in saucepan.
9. Combine dry milk, water and flour in medium bowl; mix well.
10. Stir into soup; add salt and pepper.
11. Add cheddar cheese and stir over low heat until melted.
12. Heat to serving temperature and serve.
13. For Freeze Ahead:.
14. Prepare as above.
15. Cool soup completely.
16. Place in airtight container; freeze for up to 2 months.
17. Thaw overnight in refrigerator.
18. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
|
|