Broccoli Cheese Soup

Servings: 6 | Serving size: about 1 1/2 cups as an entree

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for about 3 - 4 days. Reheat gently.

Serve with a 2 ounce whole grain or gluten-free roll and a side dish such as Waldorf Salad or Roasted Eggplant Salad or Mushroom Salad or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Zucchini Salad.

Ingredients

• 2 lbs. broccoli
• 4 cups water
• 4 cups ice water
• 2 tsp. extra virgin olive oil
• 1 1/2 lbs. white onion (thinly sliced)
• 4 Tbsp. all purpose flour or garbanzo flour
• 2 cups 2% milk
• 1/4 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 heat and simmer until tender.

This will take about 20 minutes and the water will be reduced by about half. When they are soft, drain and add to the ice water.

While the stems are boiling, steam the flowerets until they are bright green and slightly tender: about 8-10 minutes.

When they are cooked, plunge them into ice water to stop them from cooking further.

After they are cool, chop finely.

After the stems are soft, using a blender or stick blender, puree them and the water they cooked in until smooth.

Place the olive oil in a medium stock-pot over medium-high heat and add the onions.

Cook the onions slowly, stirring almost continuously, until soft and they are well caramelized. This should take about 20 minutes.

Add the flour and stir until well blended.

Add the milk and stir.

Add the pureed broccoli stems, half of the broccoli flowerets, and salt.

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

Finely chop the remaining broccoli flowerets and stir into the soup.

As the soup reheats, add the cheese in 3 batches and allow it to melt.

Heat gently on low for about 5 minutes and serve.