Broccoli and Cheese Soup

There is nothing more satisfying than sipping a steaming bowl of soup after a long fasting day. The best way to break a fast is with dates and water. At our house, we wait for 30 minutes before moving on to other foods. Breaking the fast would not be complete without a nourishing bowl of soup, so the next item on the menu is always a soup. A soup is easy on the stomach and boost your appetite. Here is a quick and tasty one made with fresh broccoli, cheese, milk and sautéed onions. If you prefer a smooth soup, feel free to blend it, though I like it chunky.

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Ingredients:

• 300 g./10.5 oz.broccoli
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 tablespoons flour
• 6 cups milk (I used semi-skimmed milk)
• 2 chicken bouillons
• 1 cup Swiss cheese (Emmental), shredded
• Salt to taste
• ½ teaspoon white pepper
• A pinch of freshly grated nutmeg

Directions:

1. Cut off the broccoli into small florets.
2. Blanch the broccoli florets in boiling water for 3 minutes and drain.
3. Melt the butter in a saucepan and sauté the onion till translucent.
4. Add the flour and whisk for 30 seconds.
5. Add the milk, white pepper,chicken bouillonand nutmeg and whisk constantly until the mixture boils and thickens.
6. Add the chopped broccoli and Swiss cheese. Stir until the cheese melts and the soup is heated through. Adjust salt to taste and serve immediately.