Broccoli Cheese Soup

Servings = 6 as entrée | Serving size = about 12 ounces as an entrée

This recipe can be multiplied by 2. Keep well for about 2 – 3 days. Reheat gently.

2 Lbs.	broccoli
4 cups	water
2 tsp.	extra virgin olive oil
1/2 medium	white onion (diced)
4 Tbsp.	all purpose flour
2 cups	1% milk
1/2 tsp.	salt
8 ounces	reduced-fat cheddar cheese (shredded)

Cut the crowns from the stems of the broccoli. Divide the crowns into small flowerets and set aside.

Using a potato peeler, peel the stems to expose the tender center. Dice the peeled stems. Place them in a stock-pot with the four cups of water on medium-high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.

While the stems are boiling, steam the flowerets until they are bright green and slightly tender. After they are cool, chop finely.

After the stems are soft, puree them until smooth using a blender or stick blender.

Place the olive oil in a medium stock-pot over medium-high heat and add the onions. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed broccoli stems and half of the chopped broccoli flowerets and salt.

As the soup thickens, blend it again using a blender or stick blender.

Add the remaining finely chopped broccoli flowerets and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.

Heat gently on low for about 15 minutes and serve.

Nutrition Facts

Serving size: 12 ounces | Servings: 6

Calories 247 | Calories from Fat 108

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Saturated Fat 7g (35%)

Cholesterol 33mg (11%) | Sodium 606mg (25%)

Total Carbohydrates 18g (6%) | Dietary Fiber 5g (25%) | Protein 18g

Vitamin A 58% | Vitamin C 238% | Calcium 46% | Iron 9%