Broccoli Cheese Soup
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Go Back1 cup milk
2 heads broccoli
1/4 cup onion minced
4 tablespoons butter
4 tablespoons flour
4 oz favorite cheese
1 tsp. salt
Boil water in small saucepan. Blanch florets in boiling pan for about 2 minutes. Remove florets from water and reserve. Cook chopped broccoli stalks in same water about 7-8 minutes. Remove pan from heat and add half of the florets to the stalks and water. Puree the water and broccoli mix in blender or immersion blender until smooth. Set aside.
In large pot melt butter and add onions. Saute until transluscent. Add flour to make a roux. Cook for about 3-4 minutes.
Add pureed mixture and milk to roux and mix thoroughly. Cook and stir constantly until it thickens - when it nears boiling point. Add reserved broccoli florets, salt and cheese. Stir until cheese is melted and serve!
• Lenten recipe.
Can replace chicken broth for cooking water for deeper flavor.
The best cheeses to use in this recipe are sharp cheddar and swiss.
