Thursday, December 6, 2012

Broccoli Soup

Photo courtesy Mt. Carmel Daily Republican Register
    There's nothing quite like a warm creamy soup on a cold winter day. This recipe for Broccoli Soup was  a finalist in the recent Holiday Cookbook Contest. It's smooth, but with nice bite sized chunks of broccoli for good flavor.

Soup Category Finalist
Broccoli Soup
Pansy Chamness, Mt. Carmel, Ill.
6 cups water
1 bunch of fresh broccoli
3/4 cups onions, chopped
2 cups shredded white american cheese
1 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
2 cups half and half
1/4 cup butter
1/2 cup cold water
1/3 cup flour

Bring 6 cups of water to a boil. 
Cut up broccoli and the chopped onions and add both to the boiling water. Continue boiling for about 10 minutes.

Add cheese, salt, pepper and garlic powder. 
Cook until cheese melts. Add half/half and butter, heat to boiling.

 Mix cold water and flour, then add to soup until it thickens. Heat to boiling again and serve with toasted garlic bread.
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