Ingredients

1 lb broccoli
1 tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
2 tbsp all-purpose flour
14 1/2 oz reduced-sodium chicken broth
1 12-oz can evaporated fat-free milk
1 1/4 cups shredded, reduced-fat cheddar cheese (such as Cabot's 50% reduced-fat cheddar)
1/2 tsp freshly ground black pepper
1/4 tsp nutmeg
Salt, to taste

Preparation

Serves: 5
Serving Size: 1 cup
Preparation Time: 20 minutes
Cook Time: 15 minutes

Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.

Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.

Heat olive oil in medium saucepan over medium heat. Sauté onion and celery until soft, about 5 minutes. Whisk in flour and cook 1 minute. Add broth and milk. Cook, stirring constantly, until mixture simmers and thickens, about 5 minutes.

Add chopped broccoli, cheese, pepper, nutmeg and salt. Stir until cheese melts and soup is heated through, about 3 minutes. Garnish each bowl with reserved broccoli florets.

Exchanges/Choices:
1 Fat-Free Milk
2 Vegetable
1 1/2 Fat