Saturday, May 2, 2009

Broccoli-Cheese Soup: Eat At Your Own Risk

2 bunches broccoli, cut into florets
1/2 cup salted butter
1/2 lg white onion, diced
1/2 cup flour
2 cups half-and-half (feel free to substitute fat free or milk or any combination- your arteries will thank you!)
1 cup grated cheddar cheese (mild or sharp)
2 cups of chicken broth or stock
Velveeta Cheese
kosher salt

1. Cook (steam) broccoli until easily pierced with a fork and drain (go ahead and puree about 1/3-1/2 of the broccoli with a fork or in a food processor)
2. Sautee onions in butter until tender and transparent
3. Sprinkle in the flour and stir constantly for 5 minutes
4. Add half-and-half (or milk) slowly, stirring constantly
5. Stir in grated cheese until smooth
6. Slowly incorporate chicken broth into sauce
7. Add Velveeta to taste *I typically add 4-6 oz. You can omit if you prefer, but the Velveeta gives it just a touch creamier texture
8. Stir in pureed broccoli
9. Cut up the remaining pieces to the size of your preference and add to soup
10. Simmer 15 minutes stirring often

Note: I served this to friends BURNT once. It wasn't nearly as good. Make sure that you stir *OFTEN*-- I cannot overemphasize STIR OFTEN and keep the heat on a medium low setting after the onions are sauteed.

Serve with homemade garlic bread from a french baguette-- and don't skimp on the garlic. Bon appetite!

*I accept no responsibility for any potential ill-effects*

1 comment:

  1. Yum, I might try to make this sometime...and eat in moderation. I love your disclaimers, haha.