Serves: 8
Total Calories: 1,237
Peel the stalk of the broccoli and chop all of it (florets and stalk) into bite size pieces. Add the broccoli to the water and boil with the bouillon cubes and bay leaves until tender. Do not drain water.
Meanwhile combine Featherlight and milk in a small bowl to use as thickener. In a separate pan, combine butter and cheese and bring to a boil. When the cheese mixture is boiling, slowly add the thickener while whisking quickly.
Remove the bay leaves from the water with broccoli and then pour the thickened cheese mixture into the broccoli. Stir quickly until combined. Let simmer about 15 minutes.
This Broccoli and Cheese Soup recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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