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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was found in the 2009 Debbie Macomber's Cedar Cove Cookbook. I've tweaked it slightly to make sure it suits the eating habits of my vegetarian son & DIL! Ingredients:
2 tablespoons unsalted butter |
1 small onion, chopped |
1/4 teaspoon lemon pepper (or to taste) |
1 garlic clove, minced |
1 teaspoon fresh thyme, chopped |
3 tablespoons all-purpose flour |
4 cups vegetable broth |
1 lb broccoli, stems thinly sliced & florets cut small |
1/2 cup heavy cream |
1 cup cheddar cheese, shredded |
Directions:
1. In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often.
2. Add garlic, thyme & lemon pepper, cooking another minute while stirring.
3. Sprinkle in the flour, stirring constantly until flour is incorporated.
4. Slowly add the broth, 1/2 cup at a time, stirring to blend.
5. Add broccoli & cook 10 minutes or until tender.
6. Carefully transfer 1/2 to 3/4 of the hot mixture to a blender (depending on how chunky or smooth you want the finished soup) & blend until smooth, then, in the saucepan, reincorporate the blended mixture with that which wasn't blended.
7. Add cream & cheese & warm over low heat, stirring constantly.
8. Remove from heat, ladle into serving bowls & enjoy!
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