A Lighter Broccoli Cream Soup
"This is my favorite way to cook broccoli. For Broccoli-Cheddar Soup, add 1/2 cup shredded reduced-fat extra-sharp Cheddar cheese along with the evaporated milk."–Sheri Ghaby, Redondo Beach, CA
1 tablespoon butter or margarine
1 onion, chopped
1 small bunch broccoli, coarsely chopped
1 can (14½ ounces) chicken or vegetable broth
1 bay leaf
1/4 cup 1% milk
1 tablespoon unbleached or all-purpose flour
3/4 cup fat-free evaporated milk
1/8 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese (optional)
1. Warmbutter in a large saucepan over medium heat. Add onion, and cook 5 minutes, or until tender. Set aside 6 to 8 broccoli florets. Add broth, bay leaf, and remaining broccoli to the saucepan. Heat to boiling.
2. Cover,reduce heat to low, and simmer 10 minutes.
3. Removefrom heat. Cool slightly, and remove and discard bay leaf. Puree soup in a blender or food processor. Return to the pan.
4. Combine1% milk and flour in a small bowl. Stir into soup along with evaporated milk and nutmeg. Cook over medium heat, stirring, until soup simmers and thickens. Add reserved broccoli florets. Cook 2 minutes. Serve sprinkled with cheese, if using.
Video: Cream of Broccoli Soup | #Homemade
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