Broccoli Cheese Soup
- 5 cups broccoli florets, and stalks pealed and chopped
- 3 tablespoons melted butter
- 1 onion, chopped
- 7 cups chicken broth
- 34 teaspoon oregano leaves
- 3 tablespoons melted butter
- 6 tablespoons flour
- 1 cup low-fat milk
- 2 cups grated cheddar cheese
- salt
- Peel the outer edges of the broccoli stalks and chop.
- Set aside 1 cup of small broccoli florets.
- (Optional for added flavor) Saute the 4 cups of broccoli and the chopped onion in 3 tablespoons melted butter.
- In soup pot, heat chicken broth to boiling, then add vegetables and oregano.
- Reduce heat and simmer until broccoli is tender.
- While soup simmers, prepare cheese sauce for soup in small saucepan.
- Blend flour into other 3 tablespoons melted butter until smooth, cooking 1 minute.
- Gradually blend in milk, stirring with wire whisk over medium heat until thickened.
- Blend in cheese until melted.
- Puree soup in blender, pour back into soup pot and blend in the cheese sauce.
- Steam the 1 cup broccoli florets about 5 minutes and add to soup just before serving.
- Season, as desired, with salt, to taste.
broccoli florets, butter, onion, chicken broth, oregano, butter, flour, lowfat milk, cheddar cheese, salt
Taken from www.food.com/recipe/broccoli-cheese-soup-253108 (may not work)