We raised broccoli in our garden this summer, and it’s like Zucchini….it just keeps producing. I’ve froze a lot of it, and you can use frozen broccoli as well, but make sure that you have removed a lot of the moisture, or it will dilute your soup. Just add a little more flour, when making your white sauce, if you use frozen broccoli. This soup is one of my favorites! It’s also very good, with some smoked diced ham mixed in. So easy to make, on a cold snowy night.
YOU WILL NEED:
2 bunches (about 1 pound) fresh broccoli
1 medium onion, chopped (opt)
*I always use onion powder instead, since my husband doesn’t care for onions
1/4 cup butter
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated cheddar cheese
crispy bacon or ham (Opt)
DIRECTIONS:
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces; set aside. Saute chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes, or until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6 servings.