Saturday, February 23, 2013

Broccoli Cheese Soup Recipe and Corn Bread

We made broccoli cheese soup for the shelter yesterday.  It is one of their favorites!

A very sleepy, rumpled Blog Tech stepped up to the plate very early yesterday to replace my injured thumb.  I turned on a movie for him to watch and he was riveted to it, not realizing he was prepping tons of veggies.  I don't think he ever fully woke up.


All the fixin's lined up.

He shredded 5 pounds of carrots for the soup along with dicing about 8 pounds of onions.

This recipe is for one normal sized pot.

Broccoli Cheese Soup:

3 # broccoli cut in pieces.  I used frozen.
4 cups of chicken broth
1 large diced onion
1 large shredded carrot
1/2 stick of butter
1/2 cup of flour
2 C. milk
1 cup 1/2 & 1/2
1 # Velveeta cubed
2 cups shredded cheddar
S & P
1 T. granulated garlic

Saute' the onion in the butter until it begins to soften.  Sprinkle with the flour and cook for 2 minutes while whisking.  Add the chicken stock and the milk.  Add the broccoli and carrots and let it simmer for about 20 minutes.

Add the cubed Velveeta and stir occasionally until the cheese melts.  Add the 1/2 & 1/2 and salt and pepper to taste.  Add the shredded cheddar about 10 minutes before serving.

I made the guys more corn bread to go with the soup.  This is by far their favorite thing to eat.  I now add extra honey butter when it comes out of the oven because they like it sweet.

I took these to them fresh from the oven and I looked like the Pied Piper when I walked through the door.