Broccoli Cheese Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1: , (10-ounce)package frozen chopped broccoli
2 cup: Milk,
2 cup: Cubed Velveeta cheese,
1/2 cup: All-purpose flour,
1 cup: Half-and-half,
2: Chicken bouillon cubes,
Directions:
In large saucepan, cook broccoli in 1 cup water; do not drain. Put
milk, cheese, and flour into blender; cover and blend until smooth.
Add half-and-half and bouillon cubes. Cook, stirring, over medium
heat until hot and mixture thickens. Mixture will thicken more upon
sitting.
Makes 6 cups.
NOTE: I like to cut down a bit on the richness this soup has by
using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may
burn. Do not cook for more than 25 minutes as it becomes a great
cheese sauce after a while-good for pouring over potatoes-but not
good if you want soup.
Posted by Pamela Jacobs. Courtesy of Fred Peters.
Source from luhu.jp
milk, cheese, and flour into blender; cover and blend until smooth.
Add half-and-half and bouillon cubes. Cook, stirring, over medium
heat until hot and mixture thickens. Mixture will thicken more upon
sitting.
Makes 6 cups.
NOTE: I like to cut down a bit on the richness this soup has by
using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may
burn. Do not cook for more than 25 minutes as it becomes a great
cheese sauce after a while-good for pouring over potatoes-but not
good if you want soup.
Posted by Pamela Jacobs. Courtesy of Fred Peters.
Source from luhu.jp