"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Veggie Cheese Soup, by , is from The Ultimate Associate Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 16 oz bag frozen broccoli 1 16 oz bag frozen cauliflower 1 16 oz bag frozen sliced carrots 7 cups water 7 chicken bouillon cubes 1 lb Light Velveeta cheese, diced.
Combine water and bouillon cubes to create a broth. Simmer veggies in broth for 30 minutes until tender. Add Velveeta and stir until melted. If you prefer a thicker soup stir in a cornstarch paste. NOTE: I have chopped the vegetables once they are thawed in blender or food processor for a smoother texture.
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