I'm searching for a Brocolli/Cheddar Soup recipe....now that the cooler days of fall are just around the corner, it would be nice to make and eat on those chilly evenings.

Thanks.

2 large heads of Broccoli
1 Med Onion
2 cloves of garlic
1/4 cup celery chopped fine
Salt & Pepper
1 4oz Velvetta cheese (smallest one)
2 cups cheddar cheese grated
2 3 cups of half and half cream
1 can chicken broth
1/2 cup butter

Directions
Chop onions, garlic and celery fine (celery is best
done in a food processor) – sweat slowly in a large
pan or dutch oven style pot, with 1/2 cup butter and two
teaspoons of olive oil (extra virgin is best)
chop broccoli fine do not use stems, add to the onion,
celery and garlic mixture slow cook for two or three
minutes.

In separate pot take 2 tablespoons butter add velveta
cheese, half of the cream I start with 1 1/2 cups slowly add the remaining cheeses, add the remainder of the Cream, Salt and Pepper to taste.

Add the cheese mixture to the broccoli mixture – mixing with a light whisking motion.

In a small pot make a rue with 2 tablespoons butter and 2 tablespoons flour – add the can of chicken stock to the rue and mix into the broccoli cheese – your soup should be made to your
desired viscosity you can add more flour to make a
thicker soup by adding some more cheeses I often
will add some parmesan cheese at the end just to give
some bulk

Secret if you want my secret ingerdient email me you must sign a wavier promising never to disclose.

If you want a really hearty and filling and southern and more fattening soup.. cube up 2 or 3 potatoes, simmer in a little chicken broth...add to the soup...

ok kojack..i want that for my meal if we ever meet

ok done kater

<------dreaming about that soup as she thumbs through take-out menus

Awww Sherrie, I'd make you dinner

If I only had a kitchen.

(((((Harry)))))


I have a kitchen

love the soup.. im a certified chef by trade actually... great topic