I have purchased many cook books in the last few years since I got married. Sadly, some of them have not produced even one good recipe and so they have been resold or passed on for others to try at Goodwill. However, there is one cookbook that I have found very useful since I began my cooking journey. The title is Cooking Light: The essential dinner tonight cookbook.
Here is the most recent recipe I have tried from the book. I really like it and have made it twice since discovering it. It has lots of nutrients because it contains a whole bag of broccoli! I am a little leery of the processed cheese, because ultimately anything “processed” has been doctored up by humans. The quickness and relative healthiness of the recipe outweighs the con of the processed cheese. We have not had a bad winter here in North Carolina (it hasn’t snowed or iced once!), but sometimes there is still joy found in a warm bowl of hardy soup! Bon Appetit!
Broccoli and Cheese Soup
1 c chopped onion
2 garlic cloves, minced
3 cups fat-free, less sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 c 2% reduced-fat milk
1/3 c all purpose flour
1/4 teaspoon black pepper
8 oz. light processed cheese, cubed (such as Velveeta Light)
Heat a large non-stick saucepan over medium-high heat; coat with cooking spray. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli, and bring mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in Pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Yield: 6 servings of 1 1/2 cups each.