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Monday, July 18, 2011

Broccoli Cheese Soup Revisited

Want a new variation on broccoli and cheese soup? ...
by Erika Nicole Kendall

Cooking spray
1  cup  chopped onion
2  garlic cloves, minced
3  cups chicken broth
1  (16-ounce) package broccoli florets
2 1/2  cups milk
1/3  cup  all-purpose flour
1/4  teaspoon  black pepper
8  ounces cheese

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

One Response to “Broccoli Cheese Soup Revisited”

  1. latisha harris
    1

    Why do you have to put soup in food processor, I dont have one so what else can I use? Thanks so much

    Reply

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