Broccoli and Cheese Soup
Description
There is nothing more satisfying than sipping a steaming bowl of soup after a long fasting day
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
Instructions
- Cut off the broccoli into small florets.
- Blanch the broccoli florets in boiling water for 3 minutes and drain.
- Melt the butter in a saucepan and sauté the onion till translucent.
- Add the flour and whisk for 30 seconds.
- Add the milk, white pepper,chicken bouillonand nutmeg and whisk constantly until the mixture boils and thickens.
- 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.
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