Cheesy Cream of Broccoli Soup
Yield
6 servingsPrep
0 minCook
50 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
roughly diced |
|
| 1 ½ | pounds |
broccoli florets
cooked or uncooked, roughly chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | Capful |
pernod
optional |
* |
| 3 | quarts |
chicken broth
or water, or canned lowsodium broth |
*
|
| 3 | cups |
milk
and/or whipping cream |
|
| 1 | x |
monterey jack cheese
or velveeta, or swiss cheese |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | medium |
onions
roughly diced |
|
| 680.4 | g |
broccoli florets
cooked or uncooked, roughly chopped |
|
| 5 | ml |
salt
|
|
| 1 | Capful |
pernod
optional |
* |
| 3 | quarts |
chicken broth
or water, or canned lowsodium broth |
*
|
| 7.1E+2 | ml |
milk
and/or whipping cream |
|
| 1 | x |
monterey jack cheese
or velveeta, or swiss cheese |
*
|
Directions
Melt butter in a large pot over medium heat.
Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.
Add the broccoli, salt and optional pernod.
Continue to cook, stirring, another 15 minutes.
Add the stock.
Cover, increase heat to high and bring to a boil.
Reduce heat to low and simmer 15 minutes.
Remove from heat and place in a food processor or blender and purée until smooth.
Combine purée, cream and milk.
Serve piping hot and offer the grated cheese on the side to add to the soup.
