BROCCOLI CHEDDAR SOUP
This is an easy yummy soup! I "cheat" or rather amend this soup with a can of Campbell's Broccoli Cheese to help bring the flavors together. Don't worry, it's way better than just opening the can :) I serve this with a home made bread or focaccia! Submitted some corrections for the jerk of a critic/editor who, ironically, can't spell! But hey, thanks!
Provided by runswithfork
Categories Cheese
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in pot.
- Add olive oil, onion, and garlic and saute until onion is tender.
- Don't only use the florets skin the stalks and add them too -- they're great!
- Add broccoli and water and bullion to barely cover the broccoli.
- Bring to boil and cook until broccoli is al dente (which means "to the tooth" easy to bite through but still has firmness). About 10 minutes.
- If you like it smooth puree all or part in a blender or stick blenders work great!
- Add can of Campbell's Broccoli cheese.
- Add a slurry of 1/4 c flour and evaporated milk. and check that it's thick as you like. -- if not thick enough, add 2T of flour for each quart of water.
- Add cheese, salt, pepper, and other seasonings (like the curry, jakesoup jerk) to taste.
- Finish with heavy cream to taste but you may no longer boil.
- Like any soup it taste better the longer it sets so, fix it early if you can, but it's great fresh too.
Nutrition Facts : Calories 93.9, Fat 6, SaturatedFat 3, Cholesterol 15.2, Sodium 356, Carbohydrate 7.9, Fiber 2, Sugar 1.6, Protein 3.5
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