Broccoli Cheese Soup

__________________________________________________________________________
__________________________________________________________________________

Health and Flavor

CREATING Broccoli cheese soup for now and later

If you are growing broccoli or are a member of a wholesale club and find it impractical to buy and use the huge packages of produce here is a recipe for the tiny trimmed broccoli florets I find at Costco.

Broccoli Cheese Soup

2 Tbs.     Butter, unsalted

2 lbs.       Leeks, thinly sliced white and green

1 bag      Broccoli florets (3 lbs.)

4             Garlic cloves, minced

6 cups     Low-sodium chicken broth

2 cups     Water

1 1/2 cups Fat-free evaporated milk

2 cups     Extra sharp cheddar cheese, shredded (about 8 ounces)

2 Tbsp     Dijon mustard

                Salt and pepper to taste 

1.  Clean the sliced leeks by soaking them in a large bowl filled with cool water so any sand sinks to the bottom of the bowl.
2.  Melt the butter and cook the leeks and any broccoli stems. Stir in the garlic and continue to saute.
3. Stir in the broth and water and bring to a simmering temperature. Add the broccoli florets. 
4.  Add milk, cheese, and mustard until cheese is melted. 
5. Use an immersion blender until desired consistency is achieved.
6. Salt and Pepper to taste.

I fill and freeze individual containers of the soup for a quick and satisfying lunch. This is hearty and delicious for a cold winter day. This is modified from an America's Test Kitchen Recipe.

                                                                                                                                                                                                             

All material © 2007-2019 by Jeanette Hyden for Grassroots Horticulture

___________________________________________________________________________________

___________________________________________________________________________________