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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes. Ingredients:
3 cups fresh broccoli florets |
2 cups diced peeled potatoes |
2 cups water |
1/3 cup sliced green onions |
1 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon ground nutmeg |
2 cups milk |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil. reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.
2. Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese. Yield: 6 servings.
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