Monday, December 5, 2011

Creamy broccoli cheddar soup

2 cups chicken broth
2 1/2 cups broccoli


1/2 cup chopped onion

Tiny onion!
1 cup milk
2 tablespoons all-purpose flour
1 cup (or so) shredded cheddar cheese
fresh oregano, salt, and pepper to taste

1. Bring broth to a boil.

2 1/2 cups of broccoli. We might need a new measuring cup soon. Maybe.
2. Add broccoli, onion, and oregano. Cook for five minutes, or until broccoli is tender.

3. In a separate bowl, slowly add milk to flour, and mix until well blended. 

4. Once the broccoli is tender, blend the broccoli broth slightly, so it still is a little chunky, but not big pieces.

Like this. Takes about 1 second in our Reagan-era blender.
 5. Put the blended soup back in the pot, then stir the flour mixture in. Cook, stirring constantly, until soup is thick and bubbly. 

6. Add the grated cheese and stir it until its melted. Add salt and pepper.

Final product tasted suspiciously delicious. And cheesy.

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