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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a recipe I got out of a Sue Gregg cookbook. Sue Gregg cookbooks are health conscientious cookbooks that try to use whole/natural foods. This is a healthy recipe, but tasty. The prep time is estimated. Ingredients:
5 cups broccoli florets, and stalks pealed and chopped |
3 tablespoons melted butter |
1 onion, chopped |
7 cups chicken broth |
3/4 teaspoon oregano leaves |
3 tablespoons melted butter |
6 tablespoons flour |
1 cup low-fat milk |
2 cups grated cheddar cheese |
salt |
Directions:
1. Peel the outer edges of the broccoli stalks and chop. Set aside 1 cup of small broccoli florets.
2. (Optional for added flavor) Saute the 4 cups of broccoli and the chopped onion in 3 tablespoons melted butter.
3. In soup pot, heat chicken broth to boiling, then add vegetables and oregano.
4. Reduce heat and simmer until broccoli is tender.
5. While soup simmers, prepare cheese sauce for soup in small saucepan.
6. Blend flour into other 3 tablespoons melted butter until smooth, cooking 1 minute.
7. Gradually blend in milk, stirring with wire whisk over medium heat until thickened.
8. Blend in cheese until melted.
9. Puree soup in blender, pour back into soup pot and blend in the cheese sauce.
10. Steam the 1 cup broccoli florets about 5 minutes and add to soup just before serving.
11. Season, as desired, with salt, to taste.
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