Title: Cheesy Broccoli Soup
Categories: Soup Hot
Yield: 4 Servings

1	tb	Margarine (or less)
1/2	sm	Vidalia onion (or other sweet onion), minced
2	bn	Broccoli; trimmed, florets
		; separated
		; stems thinly sliced
3	c	Vegetable stock; or water
3	tb	Flour dissolved in a little water
		Salt and freshly ground pepper to taste
1	c	1% milk (heated); (or half and half *

1/2	c	Reduced fat shredded cheddar cheese
1/2	c	Reduced fat shredded cheddar cheese, additional

*Have also used evaporated skim milk or low fat buttermilk

In a large pot or Dutch oven, heat margarine over medium- high heat until bubbly; saute onion just until softened. Add stems, flowerettes and broth. Bring to a boil, reduce heat and simmer until barely done.

Transfer broccoli mixture to food processor or blender and puree. (Can use a hand blender if powerful enough to puree the broccoli. Mine really is not. )

Return the pureed broccoli to the pot and continue to heat. Stir in flour-water mixture; season to taste with salt and pepper. Mix in milk or Half and Half. (I like to use my hand blender to do this. )

Bring to a gentle boil, stirring constantly until soup thickens and becomes creamy. Gradually add 1/2 cup of cheddar cheese, stirring until melted. Pass additional cheese at the table.

Serves 4 to 6.

Posted to MM-Recipes Digest V4 #1 by fatfree-request@fatfree.com on Jul 8, 1997

Recipe by: LSS Collection

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