Broccoli Cheddar Soup

     Broccoli cheddar soup is one of those soups that is a good comfort food.  If it's a cold day, it will warm your insides.  I know spring is here according to the calendar, but the weather doesn't seem to know it yet.  If you're not a fan of broccoli, you can change this soup by substituting potatoes, asparatus, or any other vegatable of your choice.

                                                          Broccoli Cheddar Soup

2 cups broccoli florets (fresh or frozen), steamed
3 tblsp. stick margarine
1.4 cup plus 1 tblsp flour
1/4 tsp. pepper
1/2 tsp. salt
2 cups lactose free milk
1 1/2 cup soy cheddar cheese alternative

     Wash and steam the broccoli florets.  Reserve 1/4 cup to set aside and put the remaining broccoli florets in a food processor or blender and process until smooth.  Set aside.
     In a saucepan, melt margarine and whisk in flour.  Add salt and pepper.  Over a med-low flame whisk in milk and continue stirring until the mixture is smooth and beginning to thicken.  Add soy cheddar cheese and continue stirring until it is melted.  Add broccoli that has been processed and reserved broccoli pieces and stir with a spoon until all the broccoli is mixed in.  If the soup seems to be getting too thick, add more milk.  Heat until ready ready to serve.  Refrigerate any leftovers.  Serves 2-4 people depending on serving size.
     Next week cream of chicken and rice soup.  I know this is soup two weeks in a row, but the following week I promise something else, and Southern California, just as in other parts of the country has had very odd spring weather.  See you next time.