From: The Bistro kids Cookbook 2009

Broccoli and Cheese Soup

3 T Unsalted Butter & 2 T Cold Unsalted Butter, Cut Pieces

1 Cup Onion or Sliced Leeks - White parts only, well rinsed

1/2 t Salt

1/4 t Freshly Ground Pepper

Pinch of Nutmeg

1/2 t Garlic, Minced

1/2 t Fresh Thyme Leaves, Chopped

3 T 50/50 Flour*

3 Cups Chicken Stock or Canned, Low sodium Chicken Broth

16 oz. Fresh Broccoli Florets

1/2 Cup Whipping Cream

1 1/4 Cups Shredded Cheddar Cheese, More for Garnish

Method

In medium pot, melt 3 T butter over medium-high heat.  Add onions., salt, pepper and nutmeg.  Cook, stirring until soft, about 3 minutes.  Add garlic and thyme, saute until fragrant.  Stir until mixtures is well blended, about 2 minutes.  Whisk in chicken stock and bring to a boil.  Reduce heat and simmer until thickened, about 5 minutes.  Add broccoli and cook, stirring until tender, approxiamately 10 minutes.  Remove pot from heat and puree in blender in small batches, return to pot.  Add cream and bring to a simmer, heating through.  Add cheese and cook over low heat, stirring until melted.  Add remaining, 2 T cold butter, stirring to blend.  Remove from heat and ladle soup into bowls.  Garnish top with shredded cheddar.

*Half all purpose flour, half whole wheat flour for 50/50 mix. 

Servings: 8, 1 Cup Servings

Ingredients

• 1 can garbanzo beans
• ¼ cup olive oil
• 1 Tbsp. lemon juice
• 1 tsp. cumin

Ingredients