{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Broccoli and sharp cheddar soup",
 "description": "A broccoli and sharp cheddar soup for lunch, thickened with a quick flour roux and finished with measured reduced-fat cheddar off the heat.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "1 tbsp olive oil",
  "1 medium onion, finely chopped",
  "1 large carrot, peeled and finely chopped",
  "1 tsp garlic powder",
  "½ tsp ground mustard",
  "3 tbsp all-purpose flour (23.4 g)",
  "4 cups (960 g) low-sodium chicken broth",
  "1½ lb (680 g) trimmed broccoli, florets and peeled stems, chopped small",
  "1 cup (256 g) evaporated fat-free milk",
  "4½ oz (128 g) reduced-fat sharp cheddar, shredded",
  "1 tbsp lemon juice",
  "¾ tsp salt (4.5 g)",
  "½ tsp black pepper"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a large pot over medium heat. Cook the onion and carrot for 6 to 8 minutes, stirring, until soft but not browned."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, ground mustard and flour. Cook for 2 minutes, stirring the whole time, until the flour smells toasty and no dry patches are left."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the broth about a cup at a time, whisking after each until smooth. Add the broccoli, bring to a boil, then turn the heat down to a steady simmer with the lid cracked."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer 12 to 15 minutes, until a piece of stem gives easily to a fork. Go by the fork, not the clock."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the evaporated milk and heat until the soup is steaming but not boiling. Take the pot off the heat."
  },
  {
   "@type": "HowToStep",
   "text": "Add the cheese a handful at a time, stirring until each handful melts before the next goes in. Stir in the lemon juice, salt and pepper. Reduced-fat cheese melts best off the boil."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours (1 hour if the room is above 90 °F), in shallow containers, then refrigerate. Reheat to a rolling boil, stirring, over low heat so the cheese does not scorch."
  }
 ],
 "imageAlt": "Thick broccoli and sharp cheddar soup with small pieces of broccoli and carrot in it, in a bowl",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "215 kcal",
  "proteinContent": "16.3 g",
  "carbohydrateContent": "21.4 g",
  "fatContent": "8.2 g",
  "saturatedFatContent": "3.5 g",
  "sugarContent": "8.5 g",
  "sodiumContent": "569 mg",
  "fiberContent": "3.8 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/broccoli-cheddar-soup.jpg",
 "url": "https://asharedpalate.com/broccoli-cheddar-soup"
}