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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 Our Family Cookbook Project, 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 c. onion chopped
4 cloves garlic, minced
6 c. chicken broth
2 (16 oz.) pkg. broccoli florets
5 c. milk
2/3 c. flour
1 (16 oz.) pkg. Velveeta
8 oz. sour cream
2 c. shredded cheddar cheese
salt and pepper
Directions:
Directions:
In a large saucepan add broth, onion, garlic and broccoli. Bring to a boil over medium heat and cook for about 10 minutes until broccoli is tender.. In a separate bowl whisk together milk and flour until well blended and add to broccoli mixture. Cook for about five minutes until slightly thick, stirring constantly. Add sour cream and mix thoroughly. When heated again, add shredded cheese a little at a time and mix until done. Remove from heat and add Velveeta. Continue stirring until cheese melts. Salt and pepper to taste.

For a smoother soup, emulsify or you can blend broccoli mixture in thirds before adding milk and cheese.
Personal Notes:
Personal Notes:
This can be made a lighter version by substituting skim milk, light Velveeta, fat-free chicken broth, removing the sour cream and cheddar cheese. Each serving would be 203 calories.

 

 

 

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