Cheesy Broccoli Soup
This recipe transforms expired Monterey Jack cheese into a comforting and creamy broccoli soup, ensuring food safety throughout the process.
Ingredients
- 3 cups broccoli florets
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup expired Monterey Jack cheese, grated
- 1/2 cup milk
- Salt and pepper to taste
- Croutons or shredded cheese for garnish (optional)
Instructions
In a pot of boiling water, blanch the broccoli florets for 2-3 minutes. Drain and set aside.
In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened.
Add the blanched broccoli florets to the pot and stir well.
Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes until the broccoli is tender.
Using an immersion blender or regular blender, puree the soup until smooth.
Return the soup to low heat and add the expired Monterey Jack cheese, stirring until melted and well combined.
Pour in the milk and continue to cook for another 5 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve hot, garnished with croutons or shredded cheese if desired. Enjoy!