Tuesday, November 3, 2009
Broccoli and Cheese Soup
I have been searching for the last few days for a good broccoli cheese soup but none had all the elements I wanted. Some called for heavy cream or half and half and I just want to use milk. Some wanted me to use Velveeta. Sorry but no dice. So finally I came up with my own. I guess sometimes I'm afraid especially when it comes to exact measurements but I think I did really well with this one. It was a good blend of broccoli and cheese without all the fat of heavy cream.
4 cups low sodium chicken broth
1 cup water
1 cup milk
1/2 cup all purpose flour
salt & pepper
1 large head of broccoli, about 4 cups chopped
6 oz. shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
In a medium sized pot, combine the chicken broth, water, milk, and flour (salt & pepper to your taste) and bring to a boil, stirring often with a whisk so the flour doesn't sink to the bottom and burn. Make sure there are no lumps too!
Once the liquid has boiled, add in the broccoli and 1/4 cup of the parmesan cheese and lower the temperature and simmer for 20 minutes. Remove from heat.
With an immersion blender, blend the soup until there are no large pieces of broccoli left. Mix in the cheddar and remaining parmesan cheese. Again, add salt and pepper if needed.