Broccoli Cheese Soup for 2 |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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âWhen my husband and I visit fresh food stands, we often come home with more veggies than we can eat. This is a great way to use up broccoli,â says Marge Hill of Glenside, Pennsylvania. Ingredients:
1/4 cup chopped sweet onion |
1 garlic clove, minced |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup chicken broth |
2 cups fresh broccoli florets |
1/8 to 1/4 teaspoon dried tarragon |
1/8 teaspoon dried thyme |
dash pepper |
3/4 cup 2% milk |
2/3 cup shredded cheddar cheese |
Directions:
1. In a large nonstick saucepan coated with cooking spray, saute onion and garlic until tender. Stir in flour until blended; cook for 1 minute. 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 slightly.
3. In a blender, process soup until smooth. Return to pan and heat through (do not boil). Stir in 1/2 cup of cheese until melted. Sprinkle servings with remaining cheese. Yield: 2 servings.
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