RECIPE FROM "SANDY'S
Sandy's Broccoli Cheese Soup
1/2 stick of margarine
1/3 cup onion, finely chopped
4 cups chicken broth
2 cups Half and Half
1/2 cup cheddar cheese, grated
1 heaping teaspoon bottled diced garlic
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
4 cups broccoli florets, bite-size
Cheddar cheese for garnish
Saute onion in margarine until tender.
Combine sauteed onion, chicken broth, half & half, cheese, garlic, and pepper in a large saucepan or pot. Turn heat to medium/high and bring soup to a boil; reduce heat to low and simmer for a couple of minutes. Remove from heat.
Cool soup and transfer, a little at a time, to a blender (blender should be only about 2/3 full at a time). When you have completed blending a blender-full of soup, pour that into a second pot. Add the flour to the last blender-full and make certain it is WELL blended before pouring it into the pot. Now you should have all the soup blended and poured back into a large pot for simmering. The soup should now be very smooth and creamy.
Add the broccoli and simmer for 15-20 minutes until broccoli is tender, but not soft.
For each serving, spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese.
Sandy's Note: This is very rich soup, but that is what makes it so scrumptious. To cut down on calories, use only 1 cup of Half and Half and 1 cup of water. You can also use low-fat broth, cheese, and margarine.