Cream of Broccoli Soup
Yankee Plus Dec 2015
TABLE OF CONTENTS
For once, a cream of broccoli 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.
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- 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.
Add the water to the flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.