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Cheesy Cream of Broccoli Soup
Cheesy Cream of Broccoli Soup

Cheesy Cream of Broccoli Soup

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp unsalted butter
1 medium onion, roughly diced
1 1/2 lb cooked or uncooked broccoli, roughly chopped
1 tsp salt
1 capful Pernod (liqueur) - optional
3 qt chicken stock or -- water -- or -- canned low-sodium broth
3 cups milk and/or whipping cream
Grated Jack, Velveeta -- or -- Swiss cheese
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Let's Make It
1
Melt butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.
2
Add the broccoli, salt and optional Pernod. Continue to cook, stirring, another 15 minutes. Add the stock. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes.
3
Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, cream and milk. Serve piping hot and offer the grated cheese on the side to add to the soup.
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