It's been raining for two days with more to come.
But we really need it, here in the south.
It's been dark, dreary and chilly...
...and I am lovin' it!
It's time for some soup, I'd say!
Lately, I've had a hankerin' for some broccoli-cheddar.
Recently, I've been eating low-carb and this fits the bill perfectly.
I looked online at some recipes and actually took a little from three different ones.
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Here's my recipe:
*1 large head of broccoli, chopped small(ish)
*3 1/2 cups low sodium chicken broth
*2 T. butter
*1 cup heavy cream
*1-8 oz. block cream cheese
*2 cups sharp cheddar cheese, shredded
*1 garlic clove, minced
*1 small onion, chopped
*salt and pepper to taste
Place chopped broccoli, garlic and onion in large kettle with the chicken broth.
After it begins to boil, reduce to simmer, cover and cook for about 10 minutes, until tender.
Next, add butter, and the block of cream cheese.
I used cream cheese made from Greek yogurt but any will do...
...the yogurt contains more protein, as you see by the label.
When the cream cheese has melted, add the cheddar and stir, stir, stir...
...making sure the heat is on low so it doesn't stick to the kettle.
Add salt and pepper according to your personal taste.
It's ready to eat after the cheese has melted.
HEY MA.......IS IT SOUP YET??
YOU BETCHA!
And of course, you'll want to garnish with a little added cheese on top :)
It was the perfect lunch on a cool, rainy Saturday!
I also baked some low-carb blueberry muffins after lunch.
I'll be having one of those with another bowl of soup for supper :)
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What's the weather like in your neck of the woods?
