Prep 20 mins
Cook 0 mins
A very thick, traditional soup made with fresh broccoli and 2% milk.
- 1 medium onion, chopped fine
- 88.74 ml margarine
- 118.32 ml flour
- 946.36 ml 2% low-fat milk (one quart)
- 1 bunch broccoli, stems and leaves removed
- 236.59 ml chicken broth or 236.59 ml water
- 8 slice American cheese
- salt & pepper
- 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.
Great way to use leftover broccoli. My tweaks: I used a whole (medium sized) yellow onion & a clove of garlic (though I could have used one more). Since my broccoli was already cooked, I added a chicken bouillon cube in the broth. I also used on cup of heavy cream & 3 cups of milk. I used butter instead of marg. Instead of slices of american cheese, I used 1 1/2 cups of shredded sharp cheddar. Thanks for the inspiration!
Made this last night, it was GREAT!!!! I have to say I wasn't very convinced when I thought about cheese slices, even my husband questioned this one but really it does work and the whole family loved it. My husband and I are cooking fanatic's so we are pretty critical regarding recipes and to our surprise it was amazing. Highly recommend making this recipe. Just a side note: I had broccoli already cut up and I used 3 1/2 cups.
Simple and delicious. I used butter, 1% milk, broth and added just a touch more cheese. :)