Cheesy Broccoli Soup
Serves: 4
Serving size: 3/4 cup
Cost: $1.60 for whole recipe / $0.40 per person
Spanish translation (pdf)
Ingredients
- ¼ cup water
- 2 to 2 ½ cups frozen chopped broccoli
- 3 tablespoons flour
- ¼ teaspoon onion powder or garlic powder
- 1/8 teaspoon black pepper
- 3 tablespoons margarine
- 2 cups nonfat milk
- 4 slices (3 ounces) American cheese
- Optional: 6 to 8 drops hot pepper sauce (such as Tabasco)
Instructions
- Heat water to boiling in 3-quart saucepan. Add broccoli. Cover and cook 1 to 2 minutes.
- Pour broccoli onto a dinner plate or cutting board (water will have cooked away); set aside.
- In a small bowl, combine flour, onion, or garlic powder, and pepper.
- Add margarine to saucepan and melt over medium heat. Add flour mixture and stir with whisk or fork until well mixed.
- Gradually stir in milk, stirring constantly with whisk to keep sauce smooth. Cook over medium heat, stirring or whisking a few times, until thick and bubbly, about 4 to 5 minutes. Meanwhile, cut broccoli into pieces.
- Add broccoli to sauce and turn heat to low. Add cheese slices. Cook and stir about 2 minutes or until cheese melts. Serve immediately. If desired, add hot sauce to taste.
Adapted from University of Georgia
Variations: Use frozen mixed vegetables, frozen peas, or chopped cooked potatoes instead of broccoli.
Menu Idea: Cheesy broccoli soup, Fruit, Crackers or whole grain bread
Microformatting by hRecipe.
