Broccoli-Cheese Soup
Ingredients
- 1 (10 ounce) frozen package (280 g) Broccoli, Chopped
- 3 tablespoons (40 g) Butter
- 1/4 Onion, Finely chopped
- 1/4 cup (30 g) Flour
- 1 (1 pint) Carton (500 ml) Half-and-half cream
- 1 (14 ounce) can (400 g) Chicken broth
- 1/8 teaspoons (.5 ml) Cayenne pepper
- 1 ( 8 ounce) package (230 g) Mild Mexican Velveeta Cheese, Cubed
Instructions
- Punch several holes in broccoli bag and microwave for 5 minutes. Turn the package in microwave and cook for an additional 4 minutes. Leave in microwave for an additional 3 minutes and allow the broccoli to cool off a bit. Steam burns are the worst.
- Melt the butter in a large saucepan and saute the onion, but do not brown if possible.
- Add the flour, stir and gradually add half-and-half cream, chicken broth, 1/2 teaspoon (2 ml) salt, 1/8 teaspoon (.5 ml) pepper and cayenne pepper.
- Stir the soup constantly and heat until mixture is slightly thick. Do not let mixture boil! The soup may break or taste burnt.
- Add cheese, stir constantly and heat until cheese melts slowly incorporating.
- Add cooked broccoli. Use wisk to break broccoli apart even more. This assures a perfect distribution and consistency throughout the soup. Serve extremely hot!
Broccoli-Cheese Soup
Serve each bowl with 1 tablespoon of chopped Fresh bacon. Remember not to keep your flame too high or you will break this soup. The Velveeta cheese really makes this soup come alive.
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© 2018 Ryan Christopher Beitler