Tuesday, October 5, 2010

Broccoli Cheese Soup

Broccoli Cheese Soup
This was a delicious new recipe found here that we will for sure use again

Excellent Broccoli Cheese Soup 

Servings 6


1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3 cups milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1-2/3 cups fresh broccoli florets
  • 1/2 pound processed cheese, shredded
  • 1 cup shredded Cheddar cheese

  1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
  2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
  3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

For this recipe I thought it would be fun to serve in these pumpkin bread bowls found over at the Idea Room. Great, easy to follow instructions and as an added bonus, they taste good too!

{I made 5 pumpkins with this dough and felt like they were perfect size for my son but about 1/4 the size soup bowl my husband and I needed. We ended up just dipping them in our soup which turned out just fine. Next time I may just make two big ones and one small.....}

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