Broccoli Soup

Description

Fruit & Vegetable of the Month: Broccoli by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe

• Serves: 4

Ingredients

• 1½ cups chopped broccoli (or 10-ounce pkg. frozen broccoli)
• ¼ cup diced celery
• ¼ cup chopped onion
• 1 cup low sodium chicken broth
• 2 cups non-fat milk
• 2 tbsp cornstarch
• ¼ tsp salt
• dash pepper
• dash ground thyme
• ¼ cup grated Swiss cheese

Directions

1. Place vegetables and broth in saucepan.
2. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes).
3. Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables.
4. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil.
5. Remove from heat.
6. Add cheese and stir until melted.