Sunday, August 24, 2008

Erika's Broccoli Cheese Soup

4 carrots, peeled & cut into round pieces
1 onion, finely diced
2 stalks of celery cut
1 lb broccoli divided
1 lb. precooked and shredded chicken (optional)
1 stick butter
2/3 cup flour
1 jar cheese whiz
2 cups cream
milk, to desired consistency (we added maybe 3 cups)
Salt & Pepper to taste
Garlic Powder to taste

Peel and chop carrots. Chop onion, celery, and 1/2 of broccoli. Steam the carrots, onion, celery, and 1/2 of broccoli in saucepan with water. In another saucepan, boil the other half of the broccoli until tender. Once cooked, add the broccoli and water to blender, and blend on high making a puree. In soup pot add vegetables, broccoli puree, cooked chicken, and cream. In another small saucepan melt the butter and mix in flour until well blended. Add the flour and butter mixture to the soup pot. Add cheese whiz, garlic powder, and salt and pepper. Mix well. Add milk to get your desired consistency. Enjoy!

This is a spin off of another recipe I have. But we made it to our liking. (I like my broccoli more pureed, then I do chunky). Hunter and Mike especially enjoyed this dish. YUM!


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