Cheesehead Cream of Broccoli Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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In Wisconsin, America's Dairyland, nearly everything tastes better with cheese. This creamy, rich broccoli soup is perfect fare for a winter weekend. Serve with warm, crusty bread or crispy croutons. Yum! Ingredients:
1 1/2 lbs finely chopped broccoli (fresh is best but frozen is fine) |
2 quarts water |
1 medium onion, diced fine |
3 bay leaves |
1/2 teaspoon cumin |
8 chicken bouillon cubes (i use wyler's brand) |
1 dash pepper |
3/4 lb cubed velveeta cheese |
1/4 lb margarine |
1 1/2 cups milk |
2/3 cup flour |
Directions:
1. Simmer first 7 ingredients together in a large saucepan until brocolli is tender, 20-30 minutes.
2. Remove bay leaves.
3. Add cheese and margarine. Stir until dissolved.
4. In a small bowl, mix in milk and flour, stirring until smooth and no floury lumps remain.
5. Add this slurry to the soup, stirring constantly until the soup bubbles in the mixture. Cook for 5-10 minutes more, then remove from heat and serve immediately.
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