soup of the week #6

.....an oldy but a goody

Broccoli Cheese

Start off by sauteing:

1 lg. white onion

3 cloves of garlic, minced

with 3 T. butter

then add in your 2 lg. heads of broccoli

cut into medium sized pieces

(stems and all, just peel them)

saute them all getting as little color as possible, 

so keep the heat at about medium.

add 1/2 c. of flour and 1 T butter (only if needed)

1 T salt

stir till flour is coated

then add in 1 c. white wine

reduce a little 

then add in 1qt. chicken stock

cook until broccoli is tender

then use a hand mixer to puree soup

or put in the blend a little at a time

when soup is pureed to your liking

add:

6 oz. cream cheese

2 c. heavy cream

and if you want 

2 oz white american cheese

stir until cheese is dissolved then season with salt and pepper

i like to serve this with homemade croutons and shredded cheddar cheese

or garlic roasted broccoli florets 

on a rainy spring day, this can take all the blues away!

HAPPY EATING!