Happy St. Patrick’s Day!!
Last weekend I was all about making green foods! I made these adorable Lucky Charms treats and this delicious broccoli and cheese soup to go along with the guacamole my friends were bringing over. Having never made Broccoli and Cheese Soup before, I was a little nervous. Most recipes call for fulllllll fat ingredients, so I wanted to find the perfect balance between rich and low-fat foods.
I used the Pioneer Woman’s recipe as a guide and was incredibly happy with the final product. Neal even loved it (and he hates broccoli).
-1 onion, diced
-2 tbsp butter
-1/4 cup flour
-4 cups milk (I used 1% milk)
-2 cups half and half (I used fat free)
-4 heads broccoli, stems removed and discarded, and florets cut into small pieces
-1 tsp nutmeg
-3 cups grated cheese (I used Cabot Sharp Light)
-salt and pepper, season to taste
In a large pot, melt the butter over medium heat. Add in the onions and cook for 5 minutes. Sprinkle the flour over the onions and stir to combine. Cook the onions and flour for about a minute and then pour the milk and half-and-half into the pot. Stir to incorporate the onions and flour into the liquids.
Next, add the nutmeg and broccoli to the pot. Cover and reduce the heat to low. Simmer the broccoli for 25 minutes, or until the broccoli is tender. Stir in the cheese and allow it to melt.
Carefully transfer the soup to a blender in two or three batches and puree completely (be sure to open the lid a little to allow the steam to release. You’ll want to place a towel over the opening in order to protect yourself from the heat). You may need to add a little more half and half to the puree if it’s too thick. After returning the soup to the pan, add salt and pepper to taste.