| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Meats | Soups/stews, Vegetables, Cheese/eggs | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | (10-ounce)package frozen chopped broccoli | |
| 2 | c | Milk |
| 2 | c | Cubed Velveeta cheese |
| 1/2 | c | All-purpose flour |
| 1 | c | Half-and-half |
| 2 | Chicken bouillon cubes |
INSTRUCTIONS
In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk, cheese, and flour into blender; cover and blend until smooth. Add half-and-half and bouillon cubes. Cook, stirring, over medium heat until hot and mixture thickens. Mixture will thicken more upon sitting. Makes 6 cups. NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup. Posted by Pamela Jacobs. Courtesy of Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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