Broccoli Cheese Soup

A community recipe by macrobbo3

Not tested or verified by Nigella.com

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Introduction

A good, rich, but not too high fat cream soup. Adapted from a recipe from Fooddownunder. A good way of using broccoli for those who are not too fond of it.

Ingredients

Serves: 4

1 large broccoli
1½ tablespoons butter
2 medium chopped onions
2 tablespoons flour
1 tin light evaporated milk (made up to 2.5 cups with semi-skimmed milk)
reduced fat milk
1 teaspoon salt
1 cup grated Cheddar cheese
1 pinch of cayenne pepper (to taste)
1 pinch of nutmeg

Method

Broccoli Cheese Soup is a community recipe submitted by macrobbo3 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

All measurements are metric.

Separate the broccoli into small florets and slice the stems finely. Rinse well and microwave or steam until lightly cooked.

Grate the cheese ( you could use low fat cheese if wished.) and measure the milk.

In a small bowl mix the flour, salt, cayenne and nutmeg with some of the milk into a smooth paste.

In a medium sized saucepan, melt the butter and cook the chopped onion gently until transparent.

Add the milk and flour paste and stir really well . Add the rest of the milk and bring to the boil. Simmer gently for a few minutes, stirring all the time, until the flour is cooked and the mix thickens. Add the cheese, allow to melt, then add the broccoli.

Allow to come back to the boil, then take off the heat.

At this point the soup is ready, but if you wish it can be blended, served as it is, or partly blended with a stick blender. It is very thick, almost like a hot dip, so could be thinned down with either chicken stock or more milk. Very good served with crusty bread.