Broccoli Cheese Soup


Ingredients:

Large head broccoli crowns cut into florets and diced
3 cups grated Hoffman Super Sharp Cheese
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup diced onion
One cup water
3 cups milk
1/3 cup all-purpose flour
One cup chicken broth
One teaspoon salt
1/4 teaspoon pepper

Preparation:

In a saucepan or pot cook the broccoli, carrots, celery and onion in the water for about 5 minutes, or until the vegetables are tender. Set the vegetables aside, do not drain. Gradually stir one cup of milk into the flour, add the flour mixture to the cooked vegetables along with the remaining milk, broth, salt and pepper. Cook the soup over medium heat while stirring it until it is slightly thickened and bubbly. Cook it one minute more, then allow the soup to cool slightly. Place the soup over medium heat again and stir in the cheese until it melts.

Serve the soup with crusty Italian bread from the bakery for a great lunch or light dinner.

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