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"The belly rules the mind."--Spanish Proverb

Broccoli Cheese Soup from Sara Brunson Thomas Recipe

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This recipe for Broccoli Cheese Soup from Sara Brunson Thomas is from The Nickel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 C. chicken broth
1 small onion, diced finely
1/3 C. all-purpose flour
1/4 C. (4 tablespoons) butter
1/2 tsp. pepper
1/2 tsp. salt
2 C. milk
1 1/2 C. shredded cheddar cheese, preferably sharp or extra sharp
1/2 C. shredded pepper jack cheese
3 C. chopped, lightly steamed or blanched broccoli (I like big chunks)
Directions:
Directions:
Chop the broccoli and cook in a glass bowl covered in saran wrap in the microwave for 3-4 minutes while you prepare the rest of the soup. The broccoli comes out perfectly. Simmer chicken broth and chopped onion for 15 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. If you need to thin it out you can whisk in some more milk or chicken broth. If it's too thin, you can simmer it a bit longer to thicken it up. Serve immediately in bowls or bread bowls.

 

 

 

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