by Duane Kuehn

Created on: April 01, 2010

Broccoli Cheese Soup, no muss no fuss has fantastic flavor.

Recipe for single person, multiply by the number of persons you will be serving. As with most soups, stews and chili's, this is a wonderful leftover to reheat after having served time in the refrigerator.

1 can cream of celery soup

4 oz. Grated cheddar cheese

2 broccoli spears with florets (can be fresh or frozen-thawed)

Cut broccoli spears to your liking. I keep the florets whole and slice the stem into ¼ inch rings.

Now put it all into the pot together and cook on medium heat until hot and steamy.

I like to add ¼ teaspoon pepper for the spice of it. Sometimes a pinch of thyme when I am feeling frisky. Added salt should be unnecessary as the cream of celery soup and cheddar cheese have a significant saline to them.

Some folk like to add a dollop of sour cream atop the soup in the bowl, looks very nice and adds to the creaminess of the soup itself. You can even go "all out" and garnish the sour cream with a little sprig of parsley, a slight dusting of Spanish paprika for color or both. Now your eating at the Ritz!

The price is right and the work involved is minimal. Why slave and cook the day away when you can use the time for other play?

I am one of those people that like to use "off" brands when I can. However, I recommend using a brand name soup for this one. "Off" brand cream of celery soups seem to be lacking a bit too much in the flavor department. If you do want to use an "off" brand though; you can add a bit of celery salt and a pinch of thyme it can be just fine and dandy.

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