BROCCOLI & CHEESE SOUP (SALLYE)
This is an easy soup to make and just the thing for a cold dreary day. Leftovers can be stored in fridge for several days or even frozen for later use.
Provided by sallye bates
Categories Other Soups
Time 25m
Number Of Ingredients 8
Steps:
- 1. Place chicken broth, dried onions, garlic powder, and broccoli in large heavy saucepan Cook over medium high heat for about 10 minutes until broccoli is tender, stirring occasionally
- 2. Whisk flour and milk together until blended and smooth Add pepper and milk mixture to broth, stirring constantly Turn heat down to medium low now
- 3. Continue to cook for about five minutes until soup begins to thicken, continue to stir frequently to avoid sticking Place about a third of the soup into food processor and process until pureed Pour soup from processor back into the soup mixture
- 4. Add cheese to soup, continuing to stir until cheese is fully melted into soup mixture Note: You can substitute 8 ounces of another kind of cheese such as grated cheddar, grated mozzarella.
- 5. Pour into individual bowls and garnish with dollop of sour cream and/or fresh parsley flakes (optional) Good served with baguette slices, garlic toast or other types of firm bread.
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