Ingredients
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1 1/4 lbs broccoli
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1 onion, small, chopped
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3/4 cup chicken broth
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3/4 cup water
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2 cups low-fat milk (1%)
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1/4 cup flour
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1/2 teaspoon tarragon
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1/2 teaspoon thyme
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1/4 teaspoon salt
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1/4 teaspoon black pepper, fresnly ground
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3 ounces monterey jack cheese, shredded
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1/2 cup red bell pepper, minced
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1/2 lb potato, red, unpeeled, diced
Instructions
- In large saucepan, combine broccoli, potato, onion & diluted broth.
- Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
- In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
- Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
- Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.