Wednesday, November 19, 2014

Skinny Broccoli Goat Cheese Soup

2—3 Tbsp Olive oil
1/2 Medium sweet onion, coarsely chopped
12 oz Briccoli florets
1/4 cup Flour
4 cups Chicken broth
2—3 oz Goat cheese
Salt and black pepper to taste

In a large pot, sauté opinion in olive oil over medium-high heat until translucent. Add broccoli and cook until soft. Remove broccoli from pan and set aside. Add a little more oil if needed and then add the flour, stirring constantly. Heat until flour is light brown. Slowly whisk in chicken broth. Add broccoli back into pan and use and immersion blender to purée. Simmer until thickened. Whisk in goat cheese. Season with salt and black pepper to taste. Serve hot and enjoy—Makes a great healthy, savory snack on a chilly fall day! 



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