January’s Mouth Friendly Recipe 2016

Broccoli Cheese Soup Ingredients: 3 cups unsalted chicken stock 1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces) 1 cup diced yellow onion 1/2 cup chopped carrot 3/8 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 3/4 cup half-and-half 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided 1/4 cup fresh flat-leaf parsley leaves Directions: Combine first seven ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 10 minutes or until broccoli is tender. Pour soup into a blender; blend until smooth. Return soup to pan. Stir in half-and-half and two ounces of cheese. Top evenly with remaining cheese and parsley, and enjoy. Print this recipe Back to articles


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