Jean's Brocolli Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1Tbsp olive oil4Tbsp unsalted (sweet) butter1 medium sweet onion1 lg clove of elephant garlic (DO NOT Sub for smaller garlic)2Tbsp White Whole Wheat Flour1 c fresh carrots, grated3 c water1 can 12 oz. lowfat evaporated milk, 2 percent1 can 12 oz, skim evaporated milk4 cups fresh broccoli, mostly tops in small pieces8 0zs Cabots Reduced Fat Sharp Cheddar, 50 percent less fat
1. prep: In food processor grate onion, set aside with juices. Grate carrot, set aside.
Boil 3 cups water, stir in concentrated stock packet, set aside
Wash and divide fresh broccoli crowns, discard toughest stems or whir them in the food processor.
2. Over Medium heat, melt butter and olive oil -stir to blend. Add onion, cook slowly for 5 minutes. stirring as needed to prevent sticking.
3. Add garlic, cook for 1 to 2 minutes
4. Add flour, stir. Allow bottom of pot to get a light gold color. (The bottom browns faster than onion mixture). Takes approx. 3 to 5 minutes.
5. Stir in the water/stock mixture. Scraping bottom of pan to release golden bits.
6. Add broccoli and carrots. Reduce heat. simmer for 22 minutes. Check with fork. Broccoli should be "just tender".
7. Remove pan from heat. Whir immersion blender through stock and veggie mixture. Blend until it is smooth-ish. Our family likes a few small pieces to remain.
8. Return pan to low heat. Add in both cans of milk.
9. Add cheese, stir until melted.
Once dairy is added, do NOT allow mixture to reach a boil.
10. Season with black pepper, taste for salt.
Optional - add a grate of fresh nutmeg
Serving Size: makes 8 servings
Boil 3 cups water, stir in concentrated stock packet, set aside
Wash and divide fresh broccoli crowns, discard toughest stems or whir them in the food processor.
2. Over Medium heat, melt butter and olive oil -stir to blend. Add onion, cook slowly for 5 minutes. stirring as needed to prevent sticking.
3. Add garlic, cook for 1 to 2 minutes
4. Add flour, stir. Allow bottom of pot to get a light gold color. (The bottom browns faster than onion mixture). Takes approx. 3 to 5 minutes.
5. Stir in the water/stock mixture. Scraping bottom of pan to release golden bits.
6. Add broccoli and carrots. Reduce heat. simmer for 22 minutes. Check with fork. Broccoli should be "just tender".
7. Remove pan from heat. Whir immersion blender through stock and veggie mixture. Blend until it is smooth-ish. Our family likes a few small pieces to remain.
8. Return pan to low heat. Add in both cans of milk.
9. Add cheese, stir until melted.
Once dairy is added, do NOT allow mixture to reach a boil.
10. Season with black pepper, taste for salt.
Optional - add a grate of fresh nutmeg
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 246.0
- Total Fat: 17.4 g
- Cholesterol: 33.7 mg
- Sodium: 1,517.3 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.9 g
- Protein: 12.6 g
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