Broccoli Blue Cheese Soup

I am a bit behind, so I am doing some of the recipe changes on memory. By all means, adjust them. I always do.

Menu: Burgers, Southwestern Unpotato Salad (pg. 150) and Broccoli Blue Cheese Soup (pg. 183)

The burger was a burger, and while delicious, I didn't do anything special. Meat and seasoning cooked on the electric skillet.

The Southwestern Unpotato Salad had good flavor, but I guess I was expecting it to be more along the lines of potato salad texture and it wasn't. Call this a decent cauliflower salad.

The Broccoli Blue Cheese Soup was very very good, so that is what I am sharing today.

1 c. chopped onion
2 Tbsp butter
1 turnip, peeled and diced
1 1/2 quarts chicken broth
1 lb frozen broccoli thawed (I don't buy it because it's all stems. I go for fresh broccoli every time)
1 c. carb countdown dairy beverage (I used half and half
1/4 c. heavy cream
1 c. crumbled blue cheese

In a large saucepan, saute the onion in the butter over medium heat.
When onion is soft, add the turnip and the chicken broth. Bring to a simmer and allow to cook around 30 minutes.
Add broccoli and simmer again for another 20 minutes.
Puree the soup either in a blender or with a handheld blender. I use a handheld as there is less chance of making a mess and burning myself.
Stir in the dairy beverage (or half and half or just plain milk) and the cream and the blue cheese. Simmer another 10 minutes or so, stirring occasionally then serve.

This is thick and creamy and delicious and perfect for a cold snowy day.