HEALTHIFIED BROCCOLI CHEDDAR SOUP

Recipe courtesy of Pam's Midwest Kitchen Korner*

Ingredients:

1 bunch broccoli

1 small onion, finely chopped

1 medium red-skinned potato, diced

¼ cup flour

3 cups low-sodium vegetable broth (or chicken)

Salt and pepper to taste

¼ teaspoon freshly grated nutmeg

1 cup grated extra-sharp cheddar cheese, plus more for garnish if desired

1 teaspoon Worcestershire sauce

1 (12-ounces) can fat-free evaporated milk

2 scallions, thinly sliced

Method:

Separate stems and florets from the broccoli.

Trim and discard the bottom of the broccoli stems.

Finely chop the stems — coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat.

Add broccoli stems, onions and potatoes and cook, stirring, until softened 7 to 10 minutes.

Add flour and cook, stirring, until lightly toasted, about 2 minutes.

Stir in the broth and bring to a boil.

Reduce heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and ½ cup water in a small saucepan.

Bring to a boil, cover and continue to steam until they are bright green and crisp-tender, about 5 minutes

Add the entire contents of the pot with the florets to the soup along with the nutmeg.

Stir to combine and remove from the heat.

Stir in the cheddar, Worcestershire and milk.

Season with salt and pepper.

Garnish with scallions and cheese, if desired.

Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will “break” or separate from the broth.

*Recipe of Food Network Kitchen

Enjoy!