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Broccoli Soup with Blue Cheese Recipe

   
 

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     Broccoli Soup with Blue Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   30 minutes

Ingredients
3 tablespoons unsalted butter
1 small onion, chopped
1 1/2 pounds broccoli florets
2 cups reduced-sodium chicken broth
1/2 cup crumbled gorgonzola cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup half-and-half
1/2 cup croutons
 

Instructions
1. Melt butter in a medium pot over high heat. Add onion and cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. 2. Spoon out 1 cup small florets and reserve. Add 1/4 cup cheese, the salt, pepper, and half-and-half to pot. Working in batches, purée soup in a blender until very smooth, about 2 minutes per batch. 3. Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.
Calories- 314 Calories from fat- 65% Protein- 16g Fat- 23g Saturated fat- 14g Carbohydrate- 16g Fiber- 0.6g Sodium- 921mg Cholesterol- 65mg


Originally Submitted
4/7/2012





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