Broccoli Cheese Soup
Makes 6 servings
4 tablespoons butter
1 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
3 tablespoons all-purpose flour
3 cups chicken stock or broth
2 packages (14- to 16-ounce) frozen broccoli, thawed and separated, divided
1/2 cup heavy cream
1 1/2 cups shredded Cheddar cheese
1/2 cup milk, as needed
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Melt butter in a soup pot over medium heat. Add the onions, salt, pepper, nutmeg, ginger and garlic and cook, stirring until the onions are soft, about 3 minutes. Add the flour and cook, stirring, until incorporated, about 30 seconds.
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Slowly whisk in the stock and bring to a boil. Reduce the heat and simmer until thick, about 7 minutes. Add the broccoli, reserving 1 cup, and simmer until soft, about 10 minutes.
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Remove from heat and purée in a food processor (or in batches in a blender). Return to pot and whisk in the cream over medium heat. Add reserved broccoli pieces, cooking just until crisp-tender, about 3 minutes. Add the cheese, reduce heat to low, and stir until cheese is melted (do not boil). Whisk in milk as needed for desired consistency.
Per serving: 360 calories (65 percent from fat), 27 g fat (16.3 g saturated, 7.7 g monounsaturated), 83 mg cholesterol, 1.5 g protein, 17.2 g carbohydrates, 4 g fiber, 653 mg sodium.
Source: Land O’Lakes Butter