Broccoli Cheese Soup
Broccoli has its roots in Italy. It’s a member of the cabbage family and is closely related to cauliflower. In Italian, the name broccoli means “cabbage sprout.”
Makes 6 servings (9 cups)
Total time: 35 minutes
BLANCH:
6 cups fresh broccoli florets and diced stems
MELT:
4 Tbsp. unsalted butter
1 cup minced onions 1/2 cup each minced carrot and celery
STIR IN:
2 Tbsp. all-purpose flour
4 cups low-sodium vegetable broth
ADD:
1 lb. American cheese, shredded (4 cups)
1/4 tsp. cayenne pepper Salt to taste
Blanch broccoli in a pot of boiling salted water, 3 minutes. Drain broccoli,shock in ice water, and drain again.
Melt butter in a pot over medium heat. Add onions, carrot, and celery; cover and sweat 3 minutes.
Stir in flour to coat vegetables and cook 1 minute. Slowly add broth, stirring constantly. Increase heat to medium-high and bring soup to a boil; cook 5 minutes, then reduce heat to medium.
Add cheese in four 1-cup increments,stirring after each addition until melted.Simmer soup 3 minutes (do not boil or cheese may curdle). Add broccoli and cayenne and cook 1 minute more;season soup with salt.
Per serving: 415 cal; 32g fat (22g sa
