Broccoli and cheddar soup

Yield: 6 -8 serving

Measure Ingredient
4 cups Diced broccoli
3 tablespoons Butter
¼ cup All-purpose flour
5 cups Chicken stock
1 cup Milk
1 cup Whipping cream
1 cup Grated medium Cheddar cheese
\N \N Salt and pepper

The following is a soup recipe taken from my Simply Delicious Cooking 1 cookbook, visit our web site www.divinecuisine.com.

Saute the broccoli in butter over medium heat until tender. Sprinkle with flour and cook, stirring, for 2 minutes. Gradually stir in stock and milk; heat just to simmering.

Stir in cream and cheese. Allow cheese to melt in soup; season to taste and serve sprinkled with croutons.

For Broccoli and Mushroom: Add 3 cups (750 ml) sliced mushrooms and replace Cheddar with grated Parmesan.

Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@...> on Nov 24, 1997

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