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.
Cook Time
Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: Serves four to six people
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© 2018 Ryan Christopher Beitler
