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Healthy Broccoli and Cheese Soup |
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Ingredients
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6 Servings
* 2 lbs. broccoli
* 4 cups water
* 2 tsp. extra-virgin olive oil
* 1/2 medium white onion, diced
* 4 Tbsp. all-purpose flour
* 2 cups 1% milk
* 1/2 tsp. salt
* 8 ounces low-fat cheddar cheese, shredded
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Directions
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Cut the broccoli into flowerets and stems. Peel the stems and dice them. Boil the stems in four cups of water until they are tender (about 30 min) and the water is reduced by half.
Steam the flowerets until they are bright green (about 3 min). Let them cool, then chop them. Puree the stems in a blender.
Saute the onions in the olive oil (using a large stockpot) until they are soft. Add the flour and stir well. Slowly add the milk while stirring. Next add the purred broccoli stems and half the chopped floweret as well as the salt.
Put the soup in a blender and blend until smooth. Return to the stock pot. Add remaining broccoli flowerets. Stir in the cheese and allow it to melt. Cook for about 15 minutes before serving.
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Submitted By
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