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Wednesday, May 28, 2008

Cream of Broccoli Cheese Soup

1 onion, chopped
4 cups chopped broccoli
3 small all-purpose potatoes, peeled and cubed
4 cups skim milk
3 packets low-sodium instant chicken broth and seasoning mix
1 carrot, shredded
3/4 cup shredded reduced-fat sharp cheddar cheese
1/4 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1. Spray a large nonstick saucepan or dutch oven with nonstick cooking spray; heat. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Add the broccoli, potatoes and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes. 2. With a slotted spoon, transfer the vegetables to a blender or food processor. Puree, then return them to the liquid. Add the milk, broth mix and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the carrot is softened, about 5 minutes. 3. Remove the pan from the heat; cool about 1 minute. Add the cheese, sage and pepper; stir until the cheese is melted.

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