Winter has arrived! (Or at least some rain!)

It’s raining!  In anticipation of the storm I made some Cream of Broccoli soup-one of my cold-weather favorites.  Simple and fast, this soup is delicious fresh-made as well as left over.  This recipe can be adapted easily by substituting your favorite vegetable–cauliflower, celery, potatoes, carrots, or a mixture!

I got this recipe from a friend years ago, and have adapted it to cut down the fat and sodium.  It is delicious the next day!

Serves 4-6

• 1 lb trimmed and chopped organic broccoli
• 4 cups chicken or vegetable broth
• additional chicken or vegetable flavoring, as desired
• 1 large bay leaf
• 1/2 cup chopped organic yellow or white onion
• 6 TBSP butter
• 2 cups milk
• 1/3 – 1/2 cup flour
• Grated cheddar cheese, as desired

Instructions:

• In a heavy pot, bring broth to a boil.  Add bay leaf.
• Trim and chop the broccoli.  I like to peel the tough stems before chopping.

• Add the broccoli to the broth and simmer.

• Meanwhile, melt the butter in a pan and then add the chopped onions and cook and stir over medium heat until tender.
• Add the flour to the onions and stir until smooth.  
• When the broccoli is tender, add the milk to the broth
• Stir the butter/onion/flour mixture into the broth and broccoli.  Stir until thick and bubbly.  
• Taste and adjust the seasonings, as desired.  Remove the bay leaf.
• Serve with grated cheese.