Ingredients:
2 tablespoons butter
1
onion, chopped
1
garlic clove, chopped
1 stalk
celery, chopped
2 cans (14 1/2 oz) chicken broth
4 cups
broccoli
3 tablespoons
butter
3 tablespoons
flour
2 cups
milk
pepper
1/2 cup
Valveeta cheese (or more) |
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Prep Time: 30
minutes Cooking Time:20 minutes Serves:
4-6 |
Directions:
1. Melt 2 tablespoons butter in a medium size stock
pot, saute onion, garlic and celery until tender
2. Add
broccoli and broth, cover and simmer for 10 minutes
3. Puree soup
(use a blender)
4.
Return to heat
5. In a small sauce pan, over medium heat melt
3 tablespoons butter, stir in flour and add milk
6. Stir
until thick and bubbly, add to soup
7. Add cheese, stir until
melted
8. Season with pepper and serve
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Our E-Mails:
stevehgrainger@yahoo.com &
pcgrainger@yahoo.com |