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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk. Ingredients:
4 cups water |
4 cups broccoli florets |
2 tablespoons margarine |
1 onion, chopped |
1 large stalk celery, chopped |
1/3 cup all-purpose flour |
2 tablespoons chicken bouillon powder |
2 1/2 cups whole milk |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground black pepper |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
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