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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add broth; bring to a boil. Add broccoli; cook, uncovered, for 3 to 5 minutes or until tender.
Remove about half of the broccoli florets with a slotted spoon and set aside. Transfer the remaining broccoli mixture to a blender or food processor. Cover and blend or process until smooth. Return to saucepan.
In a small screw-top jar, combine flour and 1/2 cup milk. Cover and shake until well combined. Add mixture and remaining milk to the saucepan. Cook and stir over medium heat until mixture is slightly thickened, about 10 minutes; do not boil. Stir in cheese and pepper. Cook and stir until cheese melts. Stir in the reserved broccoli florets, parsley and lemon zest. Ladle into four serving bowls. If desired, garnish with lemon zest strips and/or parsley sprigs.