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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got the base of this recipe from my mom. I use Organic Vegetable Broth instead of Chicken broth just because I love the combination of flavors and natural spiciness. I also added the extra veggies which makes it a bit heartier. I also added the cheddar which thickens it and lets face it, just makes it a yummy comfort food. Ingredients:
1/2 lb broccoli, chopped |
2 stalks celery, chopped |
4 cups vegetable broth |
2 garlic cloves, crushed then minced |
4 tablespoons unsalted butter |
4 tablespoons unbleached flour |
1 cup low-fat milk |
1/2 cup chopped green onion (to garnish) |
2 cups sharp cheddar cheese |
salt & pepper |
Directions:
1. In a medium saucepot over med. high heat, place broth, broccoli, onion, celery & garlic. Bring to a boil, then lower heat & simmer 3 minutes. Take off heat & cover.
2. In a ceramic coated Dutch oven melt butter over low heat. When melted, add flour & turn up heat to med.- high. Cook, stirring constantly till roux is bubbly and a golden brown color. Add broth mixture all at once while whisking. Keep whisking or stirring constantly until soup is bubbly and thickened about 3 minutes.
3. Take off heat & add grated cheese, stir in till melted. Ladel into bowls and sprinkle with salt & pepper and garnish with green onions.
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