Recipe by 2atdiemer
A very thick, traditional soup made with fresh broccoli and 2% milk.
Top Review by ambailey
Very good, it really hit the spot! I will be making this a lot this coming winter. Writing this inside my favorite cookbook with my other favorite recipes. It's easier to list flour as 1/2 cup instead of 8 tablespoons.
- 1⁄2 medium onion, chopped fine
- 6 tablespoons margarine
- 8 tablespoons flour
- 4 cups 2% low-fat milk (one quart)
- 1 bunch broccoli, stems and leaves removed
- 1 cup chicken broth or 1 cup water
- 8 slices American cheese
- salt & pepper
Directions See How It's Made
- In a large pot over medium heat, cook the onions in the margarine until soft.
- Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
- Whisk in the milk, reduce heat and stir occasionally.
- Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
- As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
- When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.