| Cream of Broccoli Soup 2 T butter 1 onion, chopped 1 garlic clove, chopped 1 stalk celery, chopped 2 (14 1/2 ounce) cans chicken broth 4 cups broccoli 3 T butter 3 T flour 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk or heavy cream) pepper 1/2 cup Velveeta cheese Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender. Add broccoli and broth. Cover and simmer for 10 minutes. Purée soup (I use a hand blender) or mash with potato masher. If you prefer a chunkier soup, you can puree only half. Return to heat. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, add to soup. Add cheese, stir until melted. Season with pepper and serve. Variation: Use Parmesan cheese in place of the Velveeta and sprinkle on each serving. |
