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| Though it is beginning to warm up here, it is still soup weather. I will just start making more Springlike soups. Broccoli cheese soup is one of our favorites and you can whip it up in no time at all. |
Melt a stick of butter in a heavy pan. Add 1 diced large onion and sprinkle with some salt and pepper.
Once the onion begins to soften, sprinkle it with 1/3 cup of flour. Stir and cook over medium heat for 2 minutes.
Then add 6 cups of milk. You can use whole milk, skim, half and half or a combo of all of them.
Grate in some fresh nutmeg, about 1/4 tsp..
Add 2 heads of diced broccoli and 2 shredded carrots.
Cover the pot and let it simmer for about 30 minutes until the broccoli is cooked.
Add some chicken seasoning. I used a tub of Knorr. Taste it for seasoning and adjust.
Add 3 cups of shredded cheese. I used Colby Jack and a bit of Velveeta for smoothness. If the soup is too thick, thin it with some chicken stock.
Mmmmmm....
This recipe makes about 8 quarts and it freezes well.
Comments
Have a great day!
Christer.
I have a question. I am making the one pot Fettuccine and I was wondering what you thought of used fresh chicken stock instead of the water and bouillon cube? Daughter wanted me to ask. I insisted on going by the recipe and she insists on bringing the fresh chicken broth from the bakery. I wanted to follow the recipe exactly first..then later if she wanted to tweak it, she could.
I doubt it will make a great difference but I am NOT a secure cook and you are the only one that has been able to push me back into the kitchen. :) I turned it over the kids a long time ago. It's a trite question..but just wondered what you thought.