Broccoli - Cheddar Soup
Cooking spray (I used a bit of olive oil and considered the extra calories)
1 cup chopped onion
4 cups chopped fresh broccoli (divided into 2 batches)
2 cups diced peeled potato
2 10 1/2 oz. cans low salt chicken broth (I used imitation vegetarian chicken broth cubes with water instead)
1 bay leaf (eh, forget about it)
3/4 cup shredded reduced fat-sharp Cheddar cheese (I used a cup)
1 garlic clove minced
1 can evaporated skim milk
pepper & salt
1. Spray pot, place over medium heat, add onion; saute 5 min. Add 2 cup broccoli, potato, garlic powder or garlic, broth and cook until vegetables are tender.
(If you are using the bay leaf discard after the veg is cooked)
2. Process the mixture in a blender until smooth. Do it in two batches.
3. Return the puree to the pot; add cheese, milk, pepper etc. and the remaining 2 cups broccoli. Cook over medium heat until the broccoli is tender, stirring cheese until it melts. If it is too thick add some water during the cooking phase, depends on how thick you like your soup.
4. It makes about 7 cups at 126 calories per cup (if you add 3/4 cup of cheese).
I made this soup earlier in the week and am making it again today. We loved it, it is really rich tasting. The recipe is from "Cooking Light", Sept. 1996, p.90