Often in the summer when Shabbat starts later in the evening, we will have a dairy meal instead of the traditional meat meal. This Broccoli Cheese Soup is a perfect starter for dairy Sabbath meals as well as for the Shavuot holiday meal.
Ingredients:
- 1 3/4 pound (800 grams) frozen broccoli
- 2 ounces (60 grams) broccoli soup mix
- 5 cups water
- 1/2 cup milk
- 1-2 cups grated yellow cheese
- salt and freshly ground pepper to taste
Preparation:
1. Combine soup mix and water in a saucepan over a low flame until combined.
2. Add the frozen broccoli and cook partially covered for about 20 minuntes, or until the broccoli is soft.
3. Blend the soup with an immersion mixer until smooth.
4. Add the milk. Add 1 cup of the cheese.
5. Stir and until heated through and well combined.
6. Use the remaining cheese to garnish the soup when serving.
2. Add the frozen broccoli and cook partially covered for about 20 minuntes, or until the broccoli is soft.
3. Blend the soup with an immersion mixer until smooth.
4. Add the milk. Add 1 cup of the cheese.
5. Stir and until heated through and well combined.
6. Use the remaining cheese to garnish the soup when serving.
