Louise Bennett Desert Holly Camp

Broccoli Cheese Soup

Serves 8
Cooking time: 45 min.
1/2 cup butter (1 stick), softened.
1/2 cup all-purpose flour
5 1/2 cups chicken broth
2 broccoli heads, trimmed & chopped.
1 small onion, diced
1 teaspoon black pepper
1 teaspoon ground nutmeg
1 cup canned condensed milk
3 cups (12 ounces) shredded Cheddar cheese.
1. In a small bowl, combine butter and flour; set aside
2. In a soup pot, combine broth, broccoli, onion, pepper and nutmeg; bring to a boil over high heat. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until broccoli is tender.
3. Add butter mixture, stirring until soup has thickened. Stir long enough that the butter and flour dissolve into the bro:th . Slowly stir in canned milk, mixing well. Add cheese, 1 cup at a time, mixing well after each addition, until cheese is melted.

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