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| 2 t | olive oil |
| one T | no salt added butter |
| one | onion, chopped |
| 4 cloves | garlic, minced |
| one quart | homemade chicken broth |
| 4 C | broccoli florets and stems, chopped |
| 3/4 lb | potatos, cut into chunks |
| to taste | dried thyme, crushed |
| to taste | dried rosemary, crushed |
| 3 oz | sharp cheddar, grated |
| to taste | freshly ground black pepper |
Heat oil and butter in large saucepan. When butter is melted, add onions and sauté until translucent. Add garlic and cook one minute more.
Add broccoli, broth and potatos. Stir well and bring to a boil. Boil gently until potatos are done, about 10 minutes. Remove from heat and allow to cool slightly.
Pour mixture into blender 2 cups at a time and pureé. Return to saucepan. Stir in thyme, rosemary, black pepper and cheese. Simmer 5 minutes, stirring occasionally. 8 - 10 servings
| Sodium content in milligrams | ||
| one T | no salt added butter | 1 |
| one | onion | 4 |
| 4 cloves | garlic | 4 |
| one quart | homemade chicken broth | 240 |
| 4 C | fresh chopped broccoli, florets & stems | 96 |
| 3/4 lb | potatos | 5 |
| one t | dried thyme | 1 |
| one t | dried rosemary | 1 |
| 3 oz | sharp cheddar cheese | 600 |
| Recipe total = 952 mg | ||
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