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| RECIPE FOR BROCCOLI CHEESE SOUP |
Title: Broccoli Cheese Soup
Category: Soups -vegetarian
Serves: 6
Ingredients:
| 1.00 | c | Water | | 1.00 | | (10-ounce)package frozen | | | chopped broccoli | | 2.00 | c | Milk | | 2.00 | c | Cubed Velveeta cheese | | 0.50 | c | All-purpose flour | | 1.00 | c | Half-and-half | | 2.00 | | Chicken bouillon cubes |
Instructions:
In large saucepan, cook broccoli in 1 cup water; do not drain.
Put milk, cheese, and flour into blender; cover and blend until smooth.
Add half-and-half and bouillon cubes.
Cook, stirring, over medium heat until hot and mixture thickens.
Mixture will thicken more upon sitting.
Makes 6 cups.
NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta ""Light" cheese.
Keep stirring-as it may burn.
Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup.
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