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Broccoli And Goat Cheese Soup

fast.cook's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Cheese

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