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Cream of Broccoli Soup

Cream of Broccoli Soup

  • 2 chicken boullion cubes
  • 1-1/2 cups boiling water
  • 1 pkg.(10 oz.) frozen broccoli cuts
  • 2 cups whole milk
  • 2 cups pasteurized process cheese (Velveeta® or American)- cubed
  • 1/2 cup flour
  • 1 cup light cream or half & half
  • croutons for garnish

Preparation -
In a large saucepan, dissolve the boullion cubes in the boiling water. Add the broccoli and bring to a low boil again.
Reduce the heat to medium low and cook about 7 minutes or until the broccoli is tender. Pour the milk, cheese cubes, and flour in a blender. Process on medium speed. Add the milk mixture to the cooked broccoli mixture. Stir in the cream. Cook over medium heat, stirring frequently, until the mixture begins to thicken. Reduce the heat to low and simmer for about 10 minutes. Serve piping hot, with croutons.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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