BROCCOLI-CHEESE SOUP

SERVES 6-8

This is quick, easy and so good. 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)

1 teaspoon dried marjoram leaves

1 package (16-ounces) frozen broccoli cuts

8 ounces uncooked fine egg noodles, such as Chinese varieties

4 cups milk (I use 2%)

12 ounces (3 cups) shredded sharp or extra sharp cheddar cheese

Salt and pepper to taste

Homemade croutons seasoned with marjoram, parsley and garlic (see notes below)

Heat the butter over medium-high heat in a soup pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté an additional minute. Add the broth, sherry, marjoram and broccoli cuts; bring to a boil. Crush the noodles lightly with your hands to break into smaller pieces and stir into the broth. Cook until slightly tender, about 5 minutes. Add the milk and heat thoroughly without boiling. Stir in the cheese and heat just until melted, again without boiling. Season with salt and pepper. (Taste before adding salt as there might be plenty with the broth and the cheese.) Serve immediately or let set on lowest setting, covered. Pass croutons separately to garnish individual bowls.

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.