Few soups are more popular than cheese soup, so why not bump up your broccoli quota in this incredibly delicious batch? You’ll almost feel like your eating health food.
Broccoli Cheese Soup
Broccoli has its roots in Italy. It’s a member of the cabbage family and is closely related to cauliflower. In Italian, the name broccoli means “cabbage sprout.”
Makes 6 servings (9 cups)
Total time: 35 minutes
BLANCH:
6 cups fresh broccoli florets and diced stems
MELT:
4 Tbsp. unsalted butter
1 cup minced onions 1/2 cup each minced carrot and celery
STIR IN:
2 Tbsp. all-purpose flour
4 cups low-sodium vegetable broth
ADD:
1 lb. American cheese, shredded (4 cups)
1/4 tsp. cayenne pepper Salt to taste
Blanch broccoli in a pot of boiling salted water, 3 minutes. Drain broccoli,shock in ice water, and drain again.
This story is from the February 2017 edition of Vegetarian Today.
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This story is from the February 2017 edition of Vegetarian Today.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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