Monday, January 18, 2010

Broccoli-Cheddar Soup

This old WW recipe is a snap to make and freezes well. Watch out if you use a hand blender: this one can spray.

1 head broccoli (about 4 cups)
2½ cups chicken or vegetable stock (or one can broth, reconstituted)
½ cup milk
salt and pepper to taste
½ cup grated “light” old cheddar (2 oz)

Peel the broccoli stalks and rough chop. Combine with stock in a saucepot and simmer until broccoli is quite tender, about 10 minutes. Remove from heat.

Purée soup in blender or with a hand blender until smooth. Soup can be strained through fine mesh sieve if desired (I never do). Return to pot.

Stir in milk, salt, and pepper. Simmer until heated through; remove from heat. Stir in cheese until melted.

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