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Unformatted text preview: 1/4 teaspoon ground black pepper 4 cups broccoli florets (bite-size) Garnish 1/2 cup shredded cheddar cheese 2 teaspoons minced fresh parsley 1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. 2. Bring soup to a boil, then reduce heat to low. 3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. 4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings....
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- Spring '11