Cream of Broccoli Soup

30 min · Serves 4

Based on a recipe from Calcium -- It’s Not Just Milk University of Nevada Cooperative Extension Nevada Nutrition Network, via USDA MyPlate Kitchen

What goes in

• 1½ cupslow-sodium chicken broth
• ½ cupchopped onion
• 2 cupschopped broccoli
• 2½ mldried thyme
• 2bay leaves
• garlic powder (optional)
• 29.6 mlvegetable oil
• 29.6 mlflour
• 1.2 mlsalt
• pepper (optional)
• 1 cupnon-fat milk

How to cook it

1. Combine the chicken broth, onion, broccoli, thyme, bay leaves, and garlic powder in a saucepan.
2. Bring the liquid to a boil, then lower the heat, cover, and simmer for 10 minutes until the vegetables are soft.
3. Discard the bay leaves.
4. Blend half of the vegetable mixture in a blender until smooth and transfer to a bowl; repeat with the remaining half.
5. Heat the oil in the same saucepan.
6. Whisk in the flour, salt, and pepper.
7. Pour in the milk while whisking constantly until the mixture thickens and bubbles.
8. Stir in the blended broccoli mixture and heat the soup through.
9. Adjust seasoning with extra salt and pepper if desired.

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