Monday, April 16, 2012
Broccoli and Cheese soup
If you love broccoli and cheese you'll love this creamy low carb soup that is great for lunch time in the Spring. Try adding in different cheeses and spices to get a different flavor for your soup.
This recipe serves about 8. The carb count is around 10 grams per serving.
1/4 cup onions coarsely chopped
1 tablespoon margarine
3 cups chicken bouillon
2 cups iceberg lettuce chopped
1 10-ounce package frozen chopped broccoli (you can use fresh too)
1 cup of sharp shredded cheddar cheese
1/8 teaspoon black pepper
Seasonings (your choice, see suggestions)
In a 3-quart saucepan over medium heat, sauté onion in margarine for a few minutes until the onions become translucent and soft.
Add chicken bouillon, lettuce, broccoli and pepper. Bring to a boil; reduce heat to low, cover and simmer for around 10 minutes or until broccoli is tender.
Add in shredded cheese and stir until melted.
Using a blender, take half of your batch and blend at the highest speed on your blender so that soup is pureed. Repeat with the remaining half.
You may need to reheat this soup once it has been blended.
Add your choice of spices and herbs. Goes well with minced parsley, garlic powder, chives, and low carb bread croutons. A dash of red pepper flakes will give it a kick if added while cooking the broccoli.