Wednesday, July 14, 2010

Broccoli Cheese Soup



8 Cups Chicken Broth (2-32oz Cartons)
1 1/4 C Milk Half & Half or Heavy Whipping Cream
1 Stick Unsalted Butter
6 American Cheese Slices (Kraft)
1 Cup Flour
1 Medium Onion diced or 1 teaspoon dried onion flakes
1 teaspoon salt
1 Tablespoon Fresh Minced Garlic
1/2 teaspoon black pepper
4 1/2 cups broccoli florets, cute to bite size pieces or use 1 16 oz bag frozen.

1 Cup Shredded Cheddar Cheese
3-4 teaspoons of fresh parsley, minced

1.  Melt butter import, add onions and saute in large pot.

2. Combine Flour, Chicken Broth, milk, salt and pepper.

2.  Stir constantly to avoid sticking.  Bring to a boil.  Then reduce to a simmer.

3. Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy, add cheese, stir until melted.

4. Pour into a large soup bowl and offer cheese & parsley at the table.

*Tip: Great Served with breadsticks & salad or Italian Grilled Cheese Sandwiches.

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