BROCCOLI-CHEESE SOUP

SERVES 6-8

This is so good and easy. The addition of the noodles adds texture and thickens the soup naturally. Packaged croutons could be used, but the homemade are best because they compliment the seasonings in the soup.

INGREDIENTS

2 tablespoons unsalted butter

1/2 cup finely chopped onion

4 large cloves garlic, minced

4 cups homemade or low-salt chicken broth (2 14.5-ounce cans plus water to make 4 cups)

1/4 cup dry sherry (optional)

8 ounces uncooked fine noodles (can substitute 6 ounces capellini or linguine, broken into about 1-1/2 inch pieces)

1 (16-ounce) package frozen broccoli cuts

4 cups milk (can use low-fat)

12 ounces (3 cups) shredded sharp cheddar cheese

1/2 teaspoon ground marjoram (fresh is great if available)

Salt and pepper to taste

Homemade croutons seasoned with marjoram, parsley and garlic

Heat the butter over medium-high heat in a large pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté an additional minute. Add the broth, sherry and broccoli cuts; bring to a boil. Stir in the noodles and cook until slightly tender, about 5 minutes. (If using capellini or other pasta, cooking time will be about 10 minutes, depending on brand.) Add the milk and heat thoroughly without boiling. Stir in the cheese and heat until melted. Season with marjoram, salt and pepper. Serve immediately, passing croutons separately.

Notes: The croutons can be browned in a fry pan or in the oven. Either way, sprinkle with just a little olive oil in addition to the seasonings. This soup is very good leftover.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.