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Ingredients: 1-1/2 cup broccoli, chopped 1/4 cup celery, diced 1/4 cup onion, chopped 1 cup chicken broth 2 cups milk (skim or 2-percent) 2 tablespoons cornstarch 1/4 teaspoon salt Dash pepper and thyme, ground 1/4 cup Swiss cheese, grated Directions: Place vegetables and broth in saucepan. Bring to a boil, reduce heat, cover and cook until vegetables are tender. Mix the milk, cornstarch, salt, pepper and thyme; add to cooked vegetables. Cook, stirring instantly until soup is slightly thick and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. Tips: When selecting this vegetable, look for heads that are dark green, free of yellowing and have compact clusters. Refrigerate (unwashed) in a plastic bag or store in the freezer for later use. To prepare fresh broccoli, trim off large leaves and peel the stalks; then cut stalks lengthwise length wise from end to green heads to make spears. Alternatively, cut heads into florets for other creations. Recipe makes four servings. |