• 3 1/2 lbs broccoli (about 4 bunches) washed and drained
• 1/2 cup chopped green onion
• 2 tsp butter
• 2 14-oz. cans of fat free, low sodium chicken broth
• 4 tbsp flour
• 4 cups 1% milk
• 3 cups shredded reduced fat Swiss cheese

Cut broccoli into small pieces, discarding any overly thick bottom stems. Boil broccoli in a medium saucepan until just tender to retain nutrients. Immediately rinse with cold water, drain and refrigerate.

In a large saucepan, sauté green onions for about two minutes in butter or until tender. Stir in chicken broth and slowly add flour, stirring constantly to prevent lumps. Bring to a slow boil on medium high heat and then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

Add broccoli pieces to the broth and puree mixture in an electric blender or food processor until smooth. Return soup to saucepan over low heat. Blend in milk and Swiss cheese and simmer gently until cheese melts but not until milk boils.

Tip: Add nutmeg, grated pepper or grated cheddar cheese to taste.

Recipe courtesy of Moms Advisory Panel member, Amanda
Turnock