Broccoli And Goat Cheese Soup
|Unsalted butter||1 Tablespoon|
|Onion||1 Small, diced|
|All purpose flour||3 Tablespoon|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each Plus Enough Water To Equal 4 Cups)|
|Fresh broccoli florets||4 Cup (64 tbs)|
|Goat cheese||1 Ounce, crumbled|
|Hot pepper sauce||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
1 Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until well blended and cooked through, about 1 minute. Gradually add the broth mixture, stirring constantly; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens slightly, about 2 minutes. Add the broccoli and cook, stirring occasionally, until tender, 7-8 minutes. Let the mixture cool about 5 minutes.
2 Pour the soup in batches into a blender and puree. Return the soup to the pan; stir in the cheese and pepper sauce and cook over low heat until the cheese has melted.