Lemony Broccoli and Cheese Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 3 |
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Tired of the same old broccoli cheese soup?? Let Carnation help you put a fresh new spin on this satisfying soup. Adding both low-fat cheddar cheese and Parmigiano creates a depth of cheesey goodness. Then, finishing with a little lemon adds a tangy, yet refreshing, flavor to the soup. Ingredients:
1 tablespoon canola oil |
6 cups broccoli, cut into 1-inch pieces |
1 onion, chopped |
2 carrots, peeled and chopped |
2 garlic cloves, minced |
4 cups chicken stock |
3 cups low-fat cheddar cheese, shredded |
3 tablespoons parmigiano cheese, shredded |
1 (370 ml) can carnation fat-free evaporated skim milk |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1 tablespoon lemon juice |
salt and pepper |
cheddar cheese (to garnish) |
parmigiano cheese (to garnish) |
Directions:
1. Heat oil in large saucepan on medium heat. Add next 5 ingredients. Cook 3-5 minutes, until tender. Add stock. Bring to a boil, cover pot, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
2. Purée soup in blender or food processor. Return to heat. Stir in cheesses and continue stirring until cheeses melt. Stir in evaporated milk and remaining ingredients. Taste and adjust seasonings, if necessary.
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