Broccoli Cheese Soup

November 1, 2005
Broccoli Cheese Soup

Broccoli cheese soup is made with fresh broccoli.
  1. 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
  2. 2 cups sliced onions
  3. 5 tablespoons butter or margarine
  4. 7 cups chicken broth, divided
  5. 1 teaspoon dried leaf oregano, crumbled
  6. 1/4 cup flour
  7. 2 tablespoons Dijon mustard
  8. 1/8 teaspoon pepper
  9. 1 cup milk
  10. 2 cups shredded sharp Cheddar cheese
Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.
Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.


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