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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli and Cheese Soup Recipe

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This recipe for Broccoli and Cheese Soup is from CulinArt, 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:  
2 tablespoons margarine
12 ounces onions finely chopped
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 quarts water
1 ½ pounds broccoli stems and tops, chopped
2 quarts skim milk
4 ounces American cheese Chopped
Directions:
Directions:
Melt margarine in steam-jacketed or other large kettle. Add onions and sauté until tender.
Add flour and seasonings. Stir until blended. Add broccoli and water, cook for 15 minutes,
stirring often.
Add milk, stirring constantly. Heat to 180 degrees, add cheese and stir until melted.
Adjust seasoning and garnish with blanched broccoli florets if desired.
Number Of Servings:
Number Of Servings:
16

 

 

 

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