Broccoli Cheese Soup

INGREDIENTS
2    cups low sodium chicken broth
1    cup dry white table wine
½   pound broccoli, coarsely chopped (2 small heads)
1    medium white onion, chopped
1    medium carrot, chopped
2    cloves garlic, chopped
½   cup half-and-half
2    tablespoons shredded extra sharp cheddar cheese
1    tablespoon chopped flat leaf parsley (optional)

METHOD

In a large sauce pan over medium-high heat, add the broth, wine, broccoli, onion, carrot and garlic. Bring to a boil, lower the heat to a simmer, cover and cook for about 15 minutes until the broccoli and carrots are tender.

Using batches if necessary, pour into a food processor or blender and process to a puree. Return to a clean sauce pan and add the half-and-half and the shredded cheese. Stir to mix and melt the cheese. Serve in individual bowls garnished with the optional parsley.

Based on a recipe in Eating Well magazine