Oct 8, 2011
Food for Thought - Broccoli Cheese Soup
I have a wonderful next-door neighbor named Janice who makes an amazing broccoli cheese soup. I know this because way back when I had one of my babies (hard to remember which one now) she brought us some. It was delicious! I hounded her for the recipe and then it appeared in our neighborhood cookbook. Of course I had to tweak it a little. The potatoes are something we added to make it stretch a little further and be more filling. We love to serve it in bread bowls, although we didn’t this time. I hope you enjoy it!
Broccoli Cheese Soup
1 bunch fresh broccoli
1 medium onion, chopped
1 stick margarine
3 heaping tbsp flour
1 quart milk
1 bag frozen hash browns (country style)
2 to 3 cups grated cheddar cheese
3 chicken bouillon cubes
pepper to taste
Steam and drain broccoli. Cook hash browns in bag in the microwave for about 6 minutes until they are warm and no longer frozen.
In a large pan, cook onions in margarine until transparent.
Add flour. Stir until thick and bubbly.
Gradually add milk, stirring constantly until thickened. Crumble bouillon well and add.
Add hash browns and cheese.
Stir until creamy and smooth.
Add broccoli. Pepper to taste (cracked black pepper is very important since there are no other seasonings in this recipe). Serve with crusty rolls or bread bowls for dunking.