Broccoli Cheese Soup!
So, I have made this recipe several times and it is always delicious.
Daddio helped me with this batch and "whatever" it was way better.
Sometimes he makes me so mad!
Get some broccoli. Cut it up and steam until tender.
Saute chopped onions in butter.
Cook until tender...mmm...tender onions.
Add flour to butter and whisk until cooked, then add chicken broth and bring to a boil.
Add shredded sharp cheddar.
Our favorite cheese is Mammoth cheese that comes off those giant
cheese wheels, like at Whole Foods Market.
Don't forget the Velveeta. It really smooths out the soup.
Just a few chunks.
Stir until melted.
Add cooked, chopped broccoli.
Oh, man, it is soooo good!
Dish it up!
1 bunch broccoli, cut into florets
salt to taste
3/4 cup chopped onion
1/4 cup (1/2 stick) butter
4 T. flour
1 1/2 cups chicken broth
1 1/2 t. Worcestershire sauce
1 1/2 t. Tabasco sauce
3/4 t. salt
1 1/2 cups milk
1 cup shredded sharp cheddar cheese
Cook broccoli in salted boiling water to cover or in raised steamer in a medium saucepan over medium-high heat until tender; drain. Saute the onion in the butter in a large saucepan over medium heat until tender. Sprinkle with the flour and cook until bubbly, stirring constantly. Add the chicken broth gradually, stirring constantly. Bring the mixture to a boil over medium-low heat, stirring constantly. Reduce heat and add the Worcestershire sauce, Tabasco, salt, broccoli and milk and mix well. Add the cheeses and cook until melted. Heat to serving temp.
The original recipe is from the Oil & Vinegar cookbook published in 2002 by the Junior League of Tulsa
of course 2hipchick changes have been made in this version.
I use the Oil & Vinegar cookbook all the time, if you are interested check it out:
In honor of the upcoming Thankgiving Day Holiday:
Spiced Pumpkin Cake
I want it!