Friday, November 20, 2009

Broccoli-Cheese Soup

A thick and creamy soup, wonderful on a cold day and immensely satisfying.

yield: 4 1-1/2ish cup servings

1 medium-large onion, chopped
5-6 cups chopped broccoli
3 cups chicken broth
2 tsp dried minced garlic
2 1/2 cups milk (I used skim)
1/3 cup flour
1/2 tsp salt
1/2 tsp pepper
6 slices American cheese
1 cup shredded cheddar cheese

1. Heat a large nonstick skillet (or Dutch oven, if you have a nonstick one) coated with cooking spray over medium-high heat. Add onion and broccoli; sauté 5 minutes or until tender. Add chicken broth and garlic; bring to a boil. Reduce heat to medium; cover and cook 10 minutes.
2. Whisk together milk and flour in a medium bowl; add milk mixture, salt, and pepper to broccoli mixture. Return heat to medium-high. Stir mixture constantly until it's been boiling for 5 minutes. Remove from heat; stir in cheeses until they melt.

**If you want to, you can blend some (about 1/3 to 1/2) of the soup in a blender to eliminate some of the large chunks. It's not necessary if you chop your broccoli and onions small enough in the beginning, in my opinion.**

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