You may have heard me mention, several dozen times, that I don't like winter. Technically spring will arrive at the end of this month but you'd have trouble believing that lately. Oh, I know, March comes in like a lion and goes out like a lamb. But we're still very much in lion mode around here. We had snow, then torrential rain, then more snow than more rain. Sigh... This past weekend we got a tiny little taste of what's to come. Not that it was warm but at least we could walk from here to there without risking frostbite.
2 Tablespoons unsalted butter
1 Onion, peeled and diced
1 Clove garlic, peeled and minced
1/4 Cup all purpose flour
1 Head broccoli, trimmed and cut into florets
4 cans (14 oz. each) low fat, low sodium chicken stock
1 Cup low fat milk
1 Cup cheddar cheese (shredded)
Salt and pepper to taste
Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. You can puree all the soup or leave it as chunky as you like. This can also be done right in the pot with an immersion (stick) blender. Place the soup back in the stock pot and turn the heat to medium. Add the milk and cheese and season with salt and pepper. Serve hot and garnish with additional cheese, if desired. Makes approximately 8 servings.