Found this recipe in yesterday's Chicago Tribune. It comes from author Jodi Picoult. I made it for dinner last night and it was very warm and tasty. Instead of chicken broth I used my homemade vegetable broth that I made using bits of leftover veggies I'd saved in the freezer.
Broccoli-Cheddar Soup
Ingredients:
3 cups chicken broth1 onion, chopped
4 cups broccoli, chopped
Dash of garlic powder
1 tsp thyme
2 bay leaves
4 Tbsp butter
4 Tbsp flour
½ tsp salt
2 cups milk
2 cups shredded cheddar
Slices of crusty bread
Directions:
1. In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer 10 minutes, or until vegetables are soft.
2. Remove bay leaves and pour mixture into a food processor. Pulse until smooth, approximately 1 minute. Reserve in a bowl.
3. In the original saucepan, melt butter. Whisk in flour, salt, and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until mixture thickens. Add cheddar; stir until it dissolves.
4. Pour in broccoli mixture and cook until blended. If necessary, add more chicken broth to thin. Season with additional salt and pepper. Serve with bread for dipping.
