by Wendy Pettit

Created on: September 03, 2008

Broccoli and Cheddar Soup

No matter what the mood, soup is sure to hit the spot. It is the comfort food for all occasions, whether it is a cold winter's day or a touch of soup to ease a cold.

Broccoli Cheese Soup is a favorite, not only to my family but also to families across the miles. This particular recipe was handed down to me from my grandmother; yes the one who swore she would never reveal her secret.

In the following recipe, the broccoli is cut up using the top of the broccoli and only about one inch of the stem, cut into bite-size pieces.

Approximately 4-6 servings

Ingredients:

2 c broccoli
1 stick butter or margarine
1 c flour
2 c shredded cheddar cheese
4 c milk (more if needed)
Salt and pepper to taste (about 1 TBSP)

In a medium saucepan on medium heat, melt the stick of margarine. Once melted add flour to the pan slowly, until you have a doughy mixture, not crumbly. Do not let the flour mixture scorch; add the milk, one cup at a time stirring constantly. Each time the milk is added stir until smooth and begins to thicken. Use this method and add the remaining milk. If the soup base is too thick, add more mild until smooth, but not watery.

Once the soup is the right consistency, add the salt and pepper. A tsp of chicken base can be added to increase flavor. Taste the soup each time the seasoning is added, to reach the perfect flavor. Be sure not to add too much salt or pepper.

After the seasoning, add the cheese to the mixture and stir constantly until melted into the soup. A small amount of water can be added to thin it out before adding the broccoli. Remaining on medium heat, add the broccoli to the soup and cook until broccoli is tender, but not mushy.

If not served immediately, reduce heat to simmer. Serve with favorite crackers if desired.

Enjoy

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