Description
This is by far the best broccoli cheese soup I have been able to come up with. It’s made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
Ingredients
- ¾ cup butter
- ¾ cup all-purpose flour
- 9 cups chicken stock
- 9 cups milk
- 1 teaspoon salt
- 1 ½ teaspoons white pepper
- 5 cups fresh broccoli florets
- 1 ½ pounds processed cheese, shredded
- 3 cups shredded Cheddar cheese
Instructions
- Melt the butter in a large pot over medium heat
- and mix in the flour. Reduce heat to low
- and cook
- stirring constantly
- about 2 minutes. Mix in the chicken stock and milk
- and season with salt and white pepper. Bring to a boil
- reduce heat to low
- and simmer about 10 minutes.
- Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water
- and cook 2 minutes
- or until just tender. Remove from heat
- drain
- and set aside.
- Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 18