Soup and Dough Balls
Well, the sun finally decided to come out yesterday!
Of course, I didn’t expect the sun to emerge from hiding and went to work on making broccoli cheddar soup for Michael. Now I’m stuck with a massive container of soup. Perfect for sunshine-y warm weather, right? 😉
In any case, this was super simple to make, healthier than anything you can get from a can, and Michael loved it.
Broccoli Cheddar Soup
(Adapted from here)
1 cup chopped onion
2 minced garlic cloves
1 cups fat-free, less-sodium chicken broth
2 cups vegetable broth
12-ounces fresh broccoli florets
2 1/2 cups 2% reduced-fat milk (any milk will work)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon sea salt (or to taste)
8 ounces shredded cheddar cheese
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
I ordered the veggie steamer with shrimp and a glass of wine. After dinner, we went back to Brittney and Greg’s house for some dough balls!
It’s hard not to look like a dork when you’re posing with a cookie and have a big hunk of it still in your mouth.
Brittney sent me home with a container of these little babies. We’ll see how many are left when Michael comes home tonight. 😉
Have a happy Wednesday!