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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Carnation Ingredients:
3 (14 1/2 ounce) cans chicken broth or 3 (14 1/2 ounce) cans vegetable broth |
9 cups broccoli florets (about 1 1/2 pounds) |
1 small onion, coarsely chopped |
2 garlic cloves, finely chopped |
1 1/2 cups dry carnation instant nonfat dry milk powder |
1/2 cup water |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup cheddar cheese, shredded (4 ounces) |
Directions:
1. Boil broth in large saucepan. 2. Add broccoli, onion and garlic. 3. Bring to a boil; reduce heat to low. 4. Cover; cook for 5 to 7 minutes or until broccoli is tender. 5. Remove from heat; cool slightly. 6. Transfer half of vegetable-broth mixture to blender or food processor in batches; cover. 7. Blend until desired consistency. 8. Return to remaining mixture in saucepan. 9. Combine dry milk, water and flour in medium bowl; mix well. 10. Stir into soup; add salt and pepper. 11. Add cheddar cheese and stir over low heat until melted. 12. Heat to serving temperature and serve. 13. For Freeze Ahead:. 14. Prepare as above. 15. Cool soup completely. 16. Place in airtight container; freeze for up to 2 months. 17. Thaw overnight in refrigerator. 18. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. |
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