Broccoli Soup
Easy and delicious
Ingredients
- ½ Cup Onion Diced
- 2 Tbs Olive oil
- 2 cups Water
- 2 Tbs Chicken Base
- 16 Ounces Broccoli Frozen
- 2-½ Cups Milk 1/2 cup reserved
- ¼ Cup Flour
- 4 Ounces Fresh Cheddar Cheese (I use white cheddar) Shredded
- ¼ Tsp Black Pepper
Instructions
- Add olive oil to a 3-quart soup pot on medium low heat. Add chopped onions and sauté for about 8 minutes or until translucent.
- Add water and chicken stock until it comes to a low boil. Add broccoli bring to a low simmer cover and cook for an additional 10 minutes.
- Once broccoli has softened puree with an emulsion blender until most of the broccoli has been pureed. --- (You can transfer to a blender to puree but, be very careful to only pulse the puree in small amounts at a time, it can blow the top off your blender and cause a big mess and potential burns.)---
- Add 2 cups of milk and bring back to a low boil. In a shaker, add 1/2 cup of milk and flour shake until well blended.
- While stirring constantly, slowly pour flour & milk mixture into soup until soup has reached your desired consistency
- Add shredded cheddar cheese until totally melted. Once cheese is melted the soup is ready to serve. I serve with a small amount of freshly shredded cheddar cheese.
