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Tuesday, November 26, 2013

Broccoli Soup

Photo courtesy of Mary Weber, Princeton Daily Clarion.
    Now that it's chilly outside, soup is a perfect way to warm up. This broccoli soup was a finalist in a recent recipe contest. The creamy cheese sauce is rich and the bits of broccoli flavor it well. This sauce is also a good soup base for other veggies like potato or cauliflower.

Soup Finalist - 
Scarlet Ice
Broccoli Soup
12 oz. bacon fried crisp, crumbled - reserve 3 tbs. of grease
1 can cream of chicken soup
1 can evaporated milk
1 quart milk
2 cups water
2 pkg. of dry cheese mix from inside mac/cheese box
1 pkg. (8 oz.) cream cheese
1/4 cup flour

In a large soup pan, make a rue cooking flour and bacon grease. Using a whisk stir in milk, evaporated milk, water, cream of chicken soup. Add dry cheese mixes and cream cheese. Add broccoli. More cheese or milk can be added for desired soup consistency. Salt and pepper to taste.

Instead of broccoli, this soup can be made using potatoes, cauliflower or turnips.
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