Broccoli with Cheese Recipe – Cream of Broccoli & Cheese
Cream of broccoli and cheese is a classic, well-loved dish! This recipe renders an outstanding version! Here is what you are going to need for this great soup:
Although this is not a soup you would eat every day it is absolutely delicious for those cold winter days when you need some comfort and extra calories. This soup is thickened with a roux and finished with cream. If you want to shave off some calories go ahead and use milk instead. This can be made fairly quickly and is a great way to have the kids eat their broccoli.
Serves four
2 heaping cups broccoli florets
3 TBS butter
1 medium yellow onion – chopped
Pinch nutmeg
1 large garlic clove – minced
3 TBS flour
4 cups low sodium chicken stock, low sodium vegetable stock or water
½ cup whole milk
½ cup shredded Cheddar cheese
½ tsp. salt
½ tsp. black pepper
Melt 3 TBS butter in a heavy pan. Add the onion. Season with salt and nutmeg. Cook until softened, about 3 to 4 minutes.
Add the flour and mix well. Cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the stock. Whisk the roux constantly until all lumps have disappeared. Bring to a soft simmer and simmer for 5 minutes until thickened. Add the broccoli and cook for about 10 minutes, until it is cooked through.
Blend the soup. If you have an immersion blender do it now. If you don’t, wait for it to cool a bit and blend in batches. Bring back to pot. Add the cream and the cheese. Stir until cheese is melted and soup is heated through. Taste for salt and adjust. Serve!
CALORIES 250.33; FAT 15.21 grs (sat 9.65; mono 3.89; poly 0.54); PROTEIN 11.25 grs; FIBER 2.5 grs; CARBS 18.78 grs; CHOLESTEROL 46.47 mg; IRON 1.16 mg; SODIUM 560.44 mg; CALCIUM 182.20 mg
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