This recipe is taken from the 1987 Milk Calendar. This is the Broccoli Cheese Soup recipe.
- Prep: 10 min
- Cooking: 15 min - 20 min
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) chicken broth
- 3 cups (750 mL) fresh or frozen broccoli coarsely chopped
- Salt and pepper to taste
- 1 1/2 cups (375 mL) Milk
- 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
- 1/4 tsp (1 mL) Tabasco sauce
- 2 tbsp (30 mL) fresh dill or fresh parsley or fresh chives chopped
- 1 red bell pepper chopped - optional
Melt butter in a large saucepan. Sauté onions until tender but do not brown. Stir in flour and cook 3 minutes. Whisk in broth and broccoli. Bring to a boil. Reduce heat and simmer 10 to 15 minutes.
Purée mixture. Return to heat, add pepper, a little salt, milk, cheese and Tabasco sauce. Heat thoroughly but do not boil.
Taste and adjust seasoning if necessary. Serve sprinkled with additional Cheddar cheese, fresh herb of your choice, and diced red peppers- optional.
Microwave Method:In a 12-cup/ 3 L glass casserole dish cook onions and butter on High (100 % power) for 3 to 4 minutes. Stir in flour and cook on High for 1 minute. Add chicken broth and broccoli. Cook on High for 8 to 12 min, stirring every 2 minutes. Purée mixture and return to dish. Add remaining ingredients and cook on High for 2 to 4 min or until heated thoroughly and smooth. Season to taste if necessary.
Note: If you are using fresh broccoli, trim off tough stems, chop broccoli and cook 15 minutes.
Top 5 Nutrients
|Calcium:||28 % / 309 mg|
|Vitamin C:||35 %|
|Vitamin A:||25 %|
|Vitamin B12:||20 %|