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1. Separate the broccoli florets from the stocks.
2. Cut the florets into lengthwise slivers and set aside.
3. Chop the stocks into fine pieces.
4. Place the stock pieces into a medium saucepan with the onion, carrots and garlic.
5. Cover and cook for 6 to 7 minutes over medium heat, stirring often.
6. Add the broccoli florets to the pan and cook until they are bright green, which takes about 2 to 3 minutes.
7. Whisk in the creamer and milk and bring to a boil over medium heat.
8. Shake the flour into the pan.
9. Whisk to blend.
10. Cook for 3 to 4 minutes, over low heat, constantly stirring until the soup thickens.
11. Add the lemon juice and season, to taste, with salt and pepper.
12. Sprinkle with shredded cheese and serve.
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