BROCCOLI SOUP

BROCCOLISOUP

 

RECIPE

 

1-    2 TABLESPOON FRESH PARSLEY

4 OUNCE CHEDDAR CHEESE
1 SMALL ONION CUT INTO PIECES
    ½ RIB CELERY CUT INTO PIECE
   1 TABLESPOON VEGETABLE OIL
  1 POUND BROCCOLI
3 CUP REDUCED SODIUM CHICKEN B
  2 TEASPOON DIJON MUSTARD
1 TEASPOON CURRY POWDER
2 CUP LOW SKIM OR LOW FAT MILK
  3 TABLESPOON ALL PURPOSE FLOUR.

 

TIPS ANDSTEP BY STEP GUIDE.

1-    COASELY CHOP THE PARSLEY AND SET ASIDE.

 

2-    SHREDD YOUR CHEESE AND SET ASIDE ALSO

 

3-    PUT YOUR SAUCE PAN ON A REDUCED HEAT AND ADD LITTLE OIL, ALLOW TO BE HOT BUT NOT TOO HOT,ADD YOUR ONION AND CELERY AND STIR FRY, FOR 2-3 MINUTES, LET THEM BE TENDER

 4-    CUT STEM FROM THE BROCCOLI, CUT THE FLORETS INTO SMALL PIECE. CUT TOUGH PORTION FROM STEM, DON’T ADD IT TO YOUR COOK’’ CUT THE REMAINING STEM IN HALF LENGTH AND CHOPPED ON A WORK SURFACE, LET THEM BE CHOPPED PROPERLY, REMOVE TO SAUCE PAN REMAING THE BROCOLLI FLORETS

 

5-    ADD THE CHICKEN BROTH, PARSLEY, MUSTARD, CURRY POWDER, AND ADD PEPPER TO SAUCE PAN, BRING TO BOIL OVER A LOW HEAT, MAKE SURE IT IS COVERED, AND COOK FOR 16- 20 MINUTES, COOKE TILL VEG ARE TENDER, THEN REMOVE FROM THE BOWL FOR IT TO COOL OF BIT BY BIT

 6-    WHEN IT IS COOL ENOUGH, SPLIT YOU COOKED BROCCOLI IN TWO EQUALL HALF AND BLEND ONE PORTION TILL SMOOTH, THEN REPEAT THE OTHER HALF TILL SMOOTH, SET ASIDE.

 

7-    IN A MIXING BOWL COMBINE FLOUR ANDMILK TOGETHER, STIR UNTILL SMOOTH, THEN BRING TO BOIL OVER A LOW HEAT, STIR CONSTANTLY, LET SAY 60 SECONDS OR SO,  REDUCE HEAT AND ADD YOUR CHEESE, COOK UNTILL THOROUGHTLY HEATED

 YOU HAVE YOUR SOUP RIGHT BEFORE YOU, ENJOY YOU SOUP FOR THE DAY- SHARE THIS WITH A FRIEND TODAY- HAVE A LOVELY DAY.

 

 

 

 

 

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