Tuesday, May 01, 2007

Broccoli Cheese Soup

So no regular post yet, but I thought I'd better play catch-up since there are a few loose ends in my blog to tie up. So, here's my recipe for broccoli cheese soup, finally! (Sorry Becky!)

Broccoli Cheese Soup

In large saucepan, bring to boiling:
3 cans (14 ½ oz each) chicken broth

2 packages (16 oz. each) frozen cut broccoli
1 small onion, chopped
1 tsp bottled minced garlic (or 1 clove fresh garlic, minced)

Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half (or so) of vegetable-broth mixture to blender or food processor; cover. Blend until desired consistency. Return to saucepan. Or if you have a hand blender, like I do, just stick it in the pot and blend away! Don't get carried away though, you still want some identifiable broccoli pieces left.

Stir into soup:
1 ½ cups dry milk (could also substitute potato pearls or pureed cooked green garbanzo beans for some of the milk)
¼ cup all-purpose flour (if you are afraid of lumps, add the flour to the blended mixture)
Salt and pepper to taste

1 cup cheddar cheese, shredded

Stir over low heat until melted. Sprinkle with additional cheese. Serves 6.

Stay tuned for my 'real' post!


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