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BROCCOLI-CHEESE SOUP 1/2 lb. fresh or frozen broccoli 1 can chicken broth 1 c. evaporated milk 1 c. shredded Cheddar or American cheese, divided 1/4 c. finely minced onion 1/4 c. butter or margarine 2 Tbsp. flour 1/4 tsp. black pepper salt to taste Cook broccoli until very tender; drain. Reserve a few flowerets for garnish, if desired, then puree remainder in food processor. Set aside. In large saucepan over low heat, make a white sauce using butter, flour and milk. Add about 3/4 cup of shredded cheese to sauce, stirring while cheese melts. Stir in chicken broth. Saute onion in butter and add to broccoli. Combine broccoli and cheese sauce in Dutch oven or large pan. Add pepper and salt to taste. Simmer over low heat for 30 minutes. Just before serving, sprinkle with remaining cheese and flowerets. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |