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Dairy
Easy
1 Hour
Diets 
It’s not just a broccoli soup… It’s a dairy soup with that extra crunch to it!
1/4 cup Gefen Olive Oil
1 onion, diced
1/4 cup Glicks Flour
2 cups milk
1 package Beleaves Frozen Broccoli Florets, defrosted
2 bay leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
salt
pepper
2 cups shredded mozzarella cheese
3 cups broken large pretzel rods
4 tablespoons butter, melted
1 tablespoon Pereg Everything Bagel Spice
1/2 teaspoon Pereg Smoked Paprika
In a six-quart pot, heat oil. Add onion and cook for five minutes over medium heat.
Whisk in flour and cook until golden. Add two cups water, then the two cups milk.
Stir in the broccoli, bay leaves, and spices. Simmer until broccoli is tender (about 15 minutes). Cool slightly. Remove and discard bay leaves.
With a hand blender, pulse until combined but still chunky.
Return soup to the stove over low heat. Stir in cheese and cook until melted.
Preheat oven to 325 degrees Fahrenheit. Line baking sheet with Gefen Parchment Paper.
In a large storage bag, combine melted butter and spices. Mix. Add broken pretzels and shake to coat. Spread pretzels on prepared baking sheet.
Bake for 20 minutes.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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