Creamed Broccoli and Cheddar Soup by Nancy T. Maar

The broccoli-and-cheddar combination is totally classic and very tasty. You can purée the soup or leave it chunky; it's great either way.

Yields 4 servings; serving size 8 ounces

Calories: 241.09

Protein: 12.97 grams

Carbohydrates: 9.68 grams

Sugar: 3.31 grams

Fat: 17.12 grams

1 broccoli crown

1 tablespoon whole-wheat flour

2 tablespoons cold water

3½ cups chicken both

1 teaspoon Basic Mustard (page 241)

1 teaspoon Splenda

Salt and freshly ground black pepper to taste

1 teaspoon fresh lemon zest

½ cup half-and-half

4 tablespoons grated sharp Vermont or Wisconsin Cheddar cheese

⅛ teaspoon ground nutmeg

¼ cup toasted pine nuts for garnish

Blanch the broccoli in boiling water for 3 minutes. Drain and cool under cold running water to set the color. When cool, chop and set aside.
Stir flour into water and combine to make a smooth paste.
In a soup pot, whisk together the broth, the flour paste, mustard, Splenda, salt, pepper, and lemon zest. Return the broccoli to the pot and heat, stirring. Add the half-and-half. Divide between 4 bowls.
Float the cheese and nutmeg on top and sprinkle with pine nuts.