Broccoli Cheese Soup with optional Popcorn topping
1 tablespoon vegetable oil
1 medium onion chopped (or use garlic scapes 1/4 cup)
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups milk
2 teaspoons cornstarch
1 1/2 cups shredded Cheddar cheese
3 cups Tuttle’s broccoli florets (very small)
1 cup popped popcorn, if desired
-In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
-In small bowl, stir milk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Add Broccoli. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
-Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Serve topped with popcorn as a unique garnish if desired.
Note: if using frozen broccoli, thaw and do not add until the end after cheese.