Cream of Broccoli-Cheese Soup

There’s just something about cheese that soothes the American (or even French) soul…  If I ever have a good recipe using cheese, I’ll generally use about 1.5 times the amount called for.  #NoShame

Broccoli-Cheese Soup has been a favorite since childhood.

In a large saucepan: Cook 4 cups fresh or frozen chopped broccoli covered in enough boiling water to cover your veggies for 8-10min.

Drain well and & set aside 1 c. cooked broccoli.  Process remaining broccoli with 3/4 c. chicken/veggie stock/broth and 1/4 tsp. lemon pepper seasoning until smooth.

Stir in 1/2 c. shredded sharp cheddar, 3/4 c. stock/broth, 1 c. buttermilk and the remaining cooked broccoli.  Season to taste & serve with additional shredded cheddar if desired.

This dish sounds awfully caloric, however 1 c. won’t set you back more than 200 calories and is delicious if paired with a side salad or big, crusty hunk of French baguette!


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