Its almost time to put away the homemade soup recipes until the fall. Based on that sad reality, I thought I’d have one last hurrah with one of my favorites. And seeing as Spring is still not in full swing (it snowed in some parts of the South Island a few days ago!), I feel like I can get away with it.
This is one of my Mom’s recipes and it is so good and very easy to make. Not to mention there are FOUR cups of broccoli in it, and with all its Vitamin A & C, potassium and fiber, it has to be good for you. Its not too heavy and perfect to eat before yoga in an hour. It can also be rounded off perfectly with a BLT sandwich or a garden salad if you need a little something more. Put the leftovers in a couple containers and you have lunch tomorrow!
Broccoli and Cheese Soup
4 cups of chopped broccoli
2 celery stalks, chopped
1/2 cup of diced onion
3 tbsp of butter
2 tsp of chicken bouillon mix (You could also substitute vegetable bouillon)
1/4 cup of flour
3 cups of milk
1 1/2 cups of cheese, shredded (I used marble cheese)
Combine broccoli, celery, onion, butter, and bouillon in a large pot with 2 1/2 cups of water. Bring to a boil. Reduce heat and let simmer with lid on for about 10 minutes or until the veggies are tender. Remove lid and mash a few times. Combine flour and milk in a bowl with a whisk, add into vegetable mixture. Cook over medium heat, stirring frequently until it boils and thickens. Add cheese and serve.