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1. In a large saucepan, cook the onion and broccoli in the chicken broth for 5 to 10 minutes.
2. Divide the mixture in half and puree one portion in a blender.
3. Pour the puree back in the saucepan.
4. Add the cornstarch and a little milk into a jar with a lid.
5. Seal and shake until the mixture is smooth.
6. Pour the rest of the milk into the jar.
7. Seal and shake until smooth.
8. Pour the mixture into the soup.
9. Cover and simmer for 3 minutes.
10. Serve topped with 2 tablespoons of cheddar cheese.
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