Thursday, January 24, 2013

Cream of Broccoli Soup

For those of you in the Northeastern United States you know we are gripped in a brutal cold front!  It was 11 degrees when I went to pick up my kids from Karate!   That's just too cold.

Leftovers from last night inspired me to make this, that and the desire to be WARM from the inside out!    This filled the bill.  Add some bread and top with cheese, DELICIOUS!!!!!

Cream of Broccoli Soup

3 1/4  Cups chopped Broccoli (set aside about 1/4 cup flowerettes to put in the soup after blending)
1/2 Medium Onion
1 Stalk Celery
1 32 Oz Carton Simply Nature Organic Low-Sodium Chicken Broth
2 Chef's Cupboard Bullion cubes
1 Cup (or less) Friendly Farms Half and Half
1/2 Cup Friendly Farms Monterey Jack Cheese, Shredded

In a soup pot, place chopped broccoli, onion, celery inside.  Pour Chicken Broth over top.  Bring to a boil and cook until the vegetables are soft and tender.

Using an immersion blender, blend until very smooth.  Add the half and half as you're blending.  Reduce heat and simmer 10 minutes, uncovered.  While simmering, add reserved flowerettes.

Makes 4-6 servings.

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