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Broccoli and Cheddar Cheese Soup

Mood: Snuggly

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
25 minutes to prep and cook

• Ingredients

• Cooking spray

• 1 cup chopped onion

• 2 garlic cloves, minced

• 3 cups fat-free, less-sodium chicken broth

• 1 (16-ounce) package broccoli florets

• 2 1/2 cups 2% reduced-fat milk

• 1/3 cup all-purpose flour

• 1/4 teaspoon black pepper

• 1/8th teaspoon cayenne pepper

• 1/4 teaspoon paprika

• 8 ounces medium cheddar cheese (grated)

• half lemon fresh juice. • salt to taste

• Large saucepan

• Small saucepan

• Blender

Preparation (Do it!)
1. Heat a large saucepan, coated with cooking spray, over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil. Reduce heat to medium; cook 10 minutes.

2. In a small saucepan, combine milk and flour, stirring with a whisk until well blended. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper, paprika, cayenne and cheese, stirring until cheese melts. Add to broccoli mixture. Stir until combined, then remove from heat.

3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Finish with the lemon juice. Add salt to taste. As a nice presentation flourish, offer to sprinkle a little freshly cracked black pepper (from a pepper mill) over the top.


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