BROCCOLI AND CHEESE SOUP
This recipe was found in the 2009 Debbie Macomber's Cedar Cove Cookbook. I've tweaked it slightly to make sure it suits the eating habits of my vegetarian son & DIL!
Provided by Sydney Mike
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often.
- Add garlic, thyme & lemon pepper, cooking another minute while stirring.
- Sprinkle in the flour, stirring constantly until flour is incorporated.
- Slowly add the broth, 1/2 cup at a time, stirring to blend.
- Add broccoli & cook 10 minutes or until tender.
- Carefully transfer 1/2 to 3/4 of the hot mixture to a blender (depending on how chunky or smooth you want the finished soup) & blend until smooth, then, in the saucepan, reincorporate the blended mixture with that which wasn't blended.
- Add cream & cheese & warm over low heat, stirring constantly.
- Remove from heat, ladle into serving bowls & enjoy!
Nutrition Facts : Calories 334.8, Fat 26.6, SaturatedFat 16.5, Cholesterol 85.7, Sodium 225.9, Carbohydrate 15, Fiber 3.4, Sugar 2.9, Protein 11.7
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