Brocoli Recipes
Broccoli Cheese Soup
This is the best fresh broccoli cheese soup I have been able to come up with by far. It's made with roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
Ingreadient
- ¾ cup butter
- ¾ cup all-purpose flour
- 9 cups chicken stock
- 9 cups milk
- 1 ½ teaspoons white pepper
- 1 teaspoon salt
- 5 cups fresh broccoli florets
- 1 ½ pounds processed cheese, shredded
- 3 cups shredded Cheddar cheese
Direction
- Melt butter in a large pot over medium heat and stir in flour. Reduce heat to low and cook, stirring constantly, for about 2 minutes. Pour in chicken stock and milk; season with white pepper and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
- Meanwhile, bring a second large pot of lightly salted water to a boil. Cook broccoli in boiling water until just tender, about 2 minutes. Remove from heat, drain, and set aside.
- Gradually stir processed cheese and Cheddar cheese into milk-stock mixture until melted. Stir in broccoli and continue cooking until broccoli is tender, about 5 minutes.
