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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat, Marge Hill shares from Glenside, Pennsylvania. I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich. Ingredients:
1/2 cup chopped sweet onion |
3 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
4 cups fresh broccoli florets |
1/4 to 1/2 teaspoon dried tarragon |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1-1/2 cups 1% milk |
1-1/4 cups shredded reduced-fat cheddar cheese, divided |
Directions:
1. In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
2. Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature.
3. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese. Yield: 4 servings.
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