Wednesday, January 11, 2012

Ward Cookbook Broccoli Cheese Soup

Ward Cookbook Broccoli Cheese Soup

1/2 c. butter
2 {16-oz. pkgs}. frozen chopped broccoli
1 large {49 1/4 oz}. can chicken broth, (reserve 1 c. broth for later in the recipe)
1 lb. loaf Velveeta cheese
2 cups heavy cream
1 T. garlic powder
2/3 c. cornstarch
1 c. cheddar cheese, shredded
Optional: 3 Roma tomatoes, chopped

In a stockpot, melt butter over medium heat.  Cook onion in butter until softened.  Stir in broccoli and cover with all but 1 cup of the chicken broth. Reserve the cup of chicken broth for later. Simmer until broccoli is tender, 10-15 minutes.  Reduce heat.  Cube cheese very finely or melt it before adding it to the soup so it doesn't stick to the broccoli.  Stir in cheese until melted.  Stir in cream and garlic powder.  In a small bowl, stir cornstarch into 1 c. broth until dissolved.  Stir into soup; cook, stirring frequently, until thick.  Sprinkle each serving with shredded cheese and tomatoes.


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