This lovely soup is made with a combination of fresh vegetables and a canned soup. It’s delightfully simple – it comes together in about a half hour – which allows the complex flavors of the vegetables to really shine through.
Ingredients:
- 2 cups chopped celery
- 1 cup finely chopped onion
- 10 oz. fresh chopped broccoli
- 1 cup cottage cheese
- 2 cups whole milk
- 1 can (10-3/4 oz.) cream of chicken soup, undiluted
- 1/8 teaspoon ground black pepper or white pepper if available
Materials:
- Measuring cups
- Measuring spoons
- 2-1/2 qt. covered casserole baking dish
- Blender/Food processor
Directions:
1. Cook celery, onion and broccoli in covered casserole in oven for 15-20 minutes at 350 degrees. (The liquid from the vegetables should be enough to help them self-steam.) Set aside.
2. Blend cottage cheese in blender/processor until very smooth; slowly add milk while continuing to blend; add mixture to cooked, undrained vegetables. Cook for 10 minutes at 350 degrees until heated through without boiling. Add pepper. Blend in batches if a smoother texture is desired.
Yields 6 servings.
