Issues → January/February 2012 → Food →

February Monthly Menu

COMMENT

SINGLE PAGE

EMAIL

PRINT

SHARE:

Yankee prepares a new menu for you each month.

Cream of Broccoli Soup

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Vegetables Recipes | Soups, Stews, Chowders Recipes

Yield: 8 to 10 servings

For once, a vegetable soup that's not pureed! This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.

• 6 cups water
• 10 ounces fresh or frozen chopped broccoli
• 3/4 cup finely chopped onion
• 2 cups shredded American cheese
• 2 teaspoons salt
• 2 teaspoons white pepper
• 1 teaspoon garlic powder
• 1 cup milk
• 1 cup light cream
• 1/4 cup butter
• 1/2 cup cold water
• 1/3 cup all-purpose white flour

In a large saucepan, bring the water to a boil. Add the broccoli and onion; boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.