Broccoli and Cheese Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups broccoli flowerets | Wash and trimmed |
| 4 cups low salt chicken or vegetable broth | |
| 1 cup diced carrots | Wash, peel and trim |
| 1 small onion, diced | Wash, peel and dice |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| 4 cups shredded low fat cheddar cheese | |
| 1(14 oz.) can evaporated fat free milk | |
| ¼ cup flour | |
| 2 tablespoon margarine |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In large sauce pan, melt margarine over medium high heat. | |
| 2 | Add carrots and onions. Cook until tender. | |
| 3 | Add flour and toss to coat flour. | |
| 4 | Stir in chicken broth, salt, pepper and evaporated milk. Bring to boil. Reduce heat. Add cheese 1 cup at a time and stir until melted. | Temperature check must reach 165 °F degrees |
| 5 | Stir in broccoli. Simmer 5 minutes. Serve hot. |
Posted in Soup Recipes
