Wednesday, October 20, 2010

Kym's Cream of Broccoli Soup


Kym loves soups~bean, potato, onion, and broccoli. Soup served up with a fresh salad and a hearty loaf of homemade peasant bread would round out this meal for any family. This is one of those soups that would be good served for lunch or dinner.

Kym's Cream of Broccoli Soup

1 bunch of fresh broccoli
1/2 cup butter
1/2 cup flour
7 cups milk*
4 chicken bouillon cubes*
2 tsp. season salt (optional)*
1/4 tsp. pepper
1 cup Cheddar cheese, grated*

Chop broccoli very fine and cover with water, cook until tender, about 20 minutes. Drain and set aside. Melt butter in a heavy-bottomed 6 quart pot. Stir in flour and cook until bubbly. Add milk, seasonings, and bouillon cubes; whisk constantly until thickened and just beginning to bubble. Stir in broccoli, then cheese. Stir till cheese is melted and well-blended into soup. Serves 5-8

*If this is too rich for you, substitute 4-5 cups of the milk with chicken broth. If you are lactose intolerant, then substitute all chicken broth for the milk.
*If using bouillon cubes then make sure they are a brand such as Herb-Ox that is MSG-free. If using chicken broth you can omit these all together unless you want a richer tasting soup.
*Real sea salt (pink or grey) can be used in place of the seasoned salt.
*You can also make your own seasoned salt in order to avoid the MSG in Lawry's and similar products.
Here is a good recipe that might work for you:
*You might like to double the cheese if you really like yours cheesy.

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