- 3 pounds Michigan Broccoli
- 6 jumbo yellow onions
- 4 ounces 14 ⅛ grams unsalted butter
- 1 pint 1 cup low-fat milk
- 1 ½ teaspoon kosher salt
- ¾ teaspoon black pepper
- 1 pound 8 ounces shredded mozzarella cheese
- 1 ½ cups water
Rinse and trim broccoli into bite-sized pieces. Dice onion.
Sauté onion in butter over medium high heat. Add broccoli to onion. Add milk and water to pot, flavor with salt and pepper. Simmer until broccoli is tender.
Use an immersion blender to blend. Add cheese. Blend again.
Remove soup from kettle to hotel pans. Serve hot.Yield: 12 servingsServing size: 1 cup Recipe courtesy of The Lunch Box